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The Magenta Loggia: Gentle Pan-Seared Butternut Squash with Whipped Ricotta and Vermouth Sage Butter

The Magenta Loggia: Gentle Pan-Seared Butternut Squash with Whipped Ricotta and Vermouth Sage Butter

Thick cutlets of sweet butternut squash are gently pan-seared until amber and tender, then basted in an aromatic emulsion of dry vermouth, rich brodo, and crisp sage. Served over a cloud of lemon-scented whipped ricotta and finished with toasted pumpkin seeds, this light midday lunch captures effortless Milanese elegance in under thirty minutes.

Elena Rossi
Elena Rossi
Prep: 10 minutes
Cook: 15 minutes
2
easy
lunch
butternut squashquick lunchpan-searedmilanese elegance+1

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Timeline

17 minutes
0m5m10m15m17m
Toast Seeds
3m
Whip Ricotta
3m
Sear Butternut Squash
7m
Glaze with Vermouth Butter
3m
Plate and Garnish
2m

Ingredients

  • 1 lb butternut squash neck(peeled, seeded, and cut crosswise into 1/2-inch thick planks)
  • 2 tbsp extra-virgin olive oil(divided)
  • 3 tbsp unsalted butter(divided, European-style preferred)
  • 10 fresh sage leaves(whole)
  • 1 medium shallot(finely sliced into rings)
  • 1/4 cup dry vermouth(such as Martini & Rossi Extra Dry)
  • 1/3 cup rich vegetable brodo(high-quality store-bought or homemade)
  • 1 cup whole-milk ricotta(drained of excess whey)
  • 1/4 cup Parmigiano-Reggiano(finely grated, 24-month aged)
  • 1 tsp lemon zest(freshly grated)
  • 2 tbsp raw pumpkin seeds(pepitas)
  • 1/2 tsp fine sea salt(divided)
  • 1/4 tsp freshly cracked black pepper

Instructions

  1. 1

    In a small dry pan set over medium-low heat, gently toast 2 tbsp raw pumpkin seeds for 2 to 3 minutes until puffed, fragrant, and slightly golden. Transfer to a small ramekin to stop the cooking and reserve for garnish.

    3 min

    Tip: Watch the seeds closely; like fine linens, they can burn if neglected for even thirty seconds.

  2. 2

    In a small food processor or mixing bowl, combine 1 cup whole-milk ricotta, 1/4 cup finely grated Parmigiano-Reggiano, 1 tsp freshly grated lemon zest, and 1/4 tsp fine sea salt. Whip vigorously for about 2 minutes until silky, airy, and entirely smooth. Set aside at room temperature.

    3 min

    Tip: Whipping the ricotta breaks up the curd structure, transforming it from humble cheese into an architectural velvet base.

  3. 3

    Set a wide, heavy stainless steel or cast-iron skillet over medium heat. Warm 1 tbsp extra-virgin olive oil and 1 tbsp unsalted butter until the foam gently subsides. Lay 1 lb butternut squash neck planks in a single uncrowded layer. Season with 1/4 tsp fine sea salt and 1/4 tsp freshly cracked black pepper. Sear gently without moving them for 4 minutes, then flip and cook 3 minutes on the reverse side until the edges turn amber and a knife pierces the center with slight resistance.

    7 min

    Tip: Gentle heat is everything here. We want caramelization from the squash's natural sugars, not aggressive scorching.

  4. 4

    Push the seared squash slightly to the perimeter of the skillet. Drop the remaining 2 tbsp unsalted butter, 1 medium finely sliced shallot, and 10 whole fresh sage leaves into the center. Sauté for 1 minute until the butter foams hazelnut-brown and the sage crisps. Pour in 1/4 cup dry vermouth and 1/3 cup rich vegetable brodo, swirling the pan constantly as the liquid reduces by half into a glossy, fragrant pan emulsion that coats the squash.

    3 min

    Tip: The dry vermouth provides an herbal acid backbone that cuts through the rich squash and butter effortlessly.

  5. 5

    Spoon the whipped ricotta across two shallow bowls, creating a broad, shallow well with the back of your spoon. Arrange the warm, glazed butternut squash planks over the center. Spoon the warm vermouth-sage pan sauce and crisp sage leaves over top. Drizzle with the remaining 1 tbsp extra-virgin olive oil and scatter the 2 tbsp raw pumpkin seeds over the plates.

    2 min

    Tip: Serve immediately while the temperature contrast between the warm basted squash and the cool, zesty ricotta is at its peak.

Chef's Notes

When autumn arrives in Milan, our midday breaks lean toward warm comfort that will not weigh down a busy afternoon. The solid cylinder neck of a butternut squash is a home cook's secret weapon—completely seedless, uniform to slice, and structurally sound. Here, gentle pan-searing coaxes out natural sweetness without needing an hour in the oven. Let the ingredients do the heavy lifting: aged Parmigiano in the whipped ricotta provides the load-bearing umami, while dry vermouth and fresh sage lift the butter into restaurant-quality elegance.

Frequently Asked Questions

How long does The Magenta Loggia: Gentle Pan-Seared Butternut Squash with Whipped Ricotta and Vermouth Sage Butter take to make?

The Magenta Loggia: Gentle Pan-Seared Butternut Squash with Whipped Ricotta and Vermouth Sage Butter takes about 25 minutes total. That includes 10 minutes of prep and 15 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for The Magenta Loggia: Gentle Pan-Seared Butternut Squash with Whipped Ricotta and Vermouth Sage Butter?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for The Magenta Loggia: Gentle Pan-Seared Butternut Squash with Whipped Ricotta and Vermouth Sage Butter?

The main ingredients are: butternut squash neck, extra-virgin olive oil, unsalted butter, fresh sage leaves, shallot, dry vermouth, rich vegetable brodo, whole-milk ricotta, Parmigiano-Reggiano, lemon zest, raw pumpkin seeds, fine sea salt, freshly cracked black pepper.

What type of meal is The Magenta Loggia: Gentle Pan-Seared Butternut Squash with Whipped Ricotta and Vermouth Sage Butter?

The Magenta Loggia: Gentle Pan-Seared Butternut Squash with Whipped Ricotta and Vermouth Sage Butter is categorized as: lunch.