Holiday Leftovers: Baked Squash with Ricotta

So, I may have cheated here......I made this gorgeous salad of roasted delicata squash with dates, chilies, shallots, orange and olives for the holiday.    2 days later it is staring me in the face from the fridge.

Let's help this beautiful salad along and give it a new life.

Remember Marie's roasted carrots with ricotta recipe?   Let's do this again with the leftover squash....and yes, I threw in the oranges, olives, dates and everything.

You can do this with any leftover roasted vegetables....I promise you will love it.

In an oiled casserole, layer the roasted delicata squash on the bottom to cover (I added in the orange segments, and everything that was in that salad!).

Next, mix a container of fresh ricotta with 1 egg and 1 yolk.  A tbsp of basil pesto and 1/4 c of freshly grated Parmigiano Reggiano, salt & pepper.

Layer the ricotta mixture on top of the squash, and top with the remaining roasted delicata squash.

Add some fresh sage leaves and grate more cheese on top.

Bake for 35 minutes in a 375F oven.

I love to eat this at room temperature with an arugula salad.

It's pretty special.  

I am the leftover queen, for sure.