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Top creamy ricotta with squash and plums to toast the end of summer
https://www.washingtonpost.com/food/2022/09/22/summer-squash-plum-recipe/https://archive.ph/wip/0VxQa
Have you embraced fall already? Are you drinking coffee flavored with pumpkin spice? Donning scarves and light sweaters? Raking leaves into piles? Wait! I’m not quite done with summer yet! The pool near me is open for another couple of weeks, and there’s still a bit of stone fruit at the market, peeking out from behind barrels of apples and pears. If you see any plums at your market, pick them up! They’re great in this end-of-summer bowl with yellow squash and creamy whipped ricotta — or cottage cheese.
In the process of developing this recipe, it came to my attention that cottage cheese suffers from a bad reputation. Is it its affiliation with low-calorie diets from years past? Is it the texture? Is it the flavor? I was admittedly not a huge fan of the stuff until I tried cultured, whole milk cottage cheese recently. It is remarkably creamy and rich, with a deeper, funkier tang than plain yogurt. I was hooked and started eating it for breakfast and lunch, with jam swirled in or roasted tomatoes piled on top. It’s nice with chunks of melon; it works as a spread for bread. And if you like its flavor, it’s great whipped in a food processor and topped with sauteed late summer vegetables and fruit.
But if you don’t, I think you still should try this simple meal. It is just as good with whipped ricotta, if a little richer. Saute yellow squash or zucchini just until it browns on all sides but stays juicy in the center. Pile this on top of the whipped cheese of your choice. In the same pan, saute sliced plums until they caramelize and get a bit jammy. Let their juices stain the cheese purple before you sprinkle flaky sea salt, chopped pistachios and fresh basil leaves over each bowl. Then, dig in. It’s our last taste of summer, a last gasp of all the flavors we get to enjoy for only a few months each year.
Squash and Plum Bowls With Ricotta
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