Thursday, March 8, 2012

Roasted Acorn Squash with Ricotta & Honey

This is divine. For reals. The flavor combination is darn near perfect and a sinfully delicious way to enjoy one of my favorite winter squashes. It's so simple it's ridiculous.

You should make it before the squash season ends!

Roasted Acorn Squash with Ricotta and Honey
2 acorn squash
Olive Oil
Salt and fresh ground pepper
10 oz fresh ricotta
2-4 tablespoons honey
Ground nutmeg (fresh or dried)

Preheat oven to 400˚ F.

Cut squash in half, remove seeds, then cut each piece in ½ for a total of 8 wedges. Leave the skin on.

Place squash on roasting pan, baking sheet, or cast iron skillet and coat with olive oil, salt, and pepper.

Roast in oven for 45-50 minutes until soft and toasty.

Let cool slightly, spoon on a dollop of ricotta or chunk of buratta, drizzle with honey and sprinkle on nutmeg. Serve immediately.

Source: Matt Bites

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