Air Fryer Delicata Squash Half-Moons with Maple Ricotta Cream and Crispy Sage

Instructions

1. 1

   Preheat the air fryer to 390°F / 200°C for 3 minutes.

2. 2

   In a large bowl, toss the delicata squash with 15 ml olive oil, 3 g salt, black pepper, smoked paprika, and garlic powder until all the half-moons are evenly coated.

3. 3

   Arrange the squash in the air fryer basket in a single layer. Cook at 390°F / 200°C for 10 to 12 minutes, turning halfway through, until tender and browned at the edges.

4. 4

   While the squash cooks, make the cream: in a small bowl, mix the ricotta, maple syrup, lemon zest, lemon juice, and 1 g salt until smooth and spreadable.

5. 5

   Heat the remaining 7 ml olive oil in a small skillet over medium heat. Add the sage leaves and cook for 30 to 45 seconds until crisp. Transfer them to a plate. In the same skillet, toast the pumpkin seeds for 1 to 2 minutes, stirring often, until fragrant.

6. 6

   Transfer the cooked squash to a serving platter. Add dollops or a swoosh of the maple ricotta cream, scatter the crispy sage and toasted pumpkin seeds on top, and serve immediately.