Thursday, March 8, 2012
You should make it before the squash season ends!
Roasted Acorn Squash with Ricotta and Honey
2 acorn squash
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
Posted by Aimee ~ See Aimee Cook at 6:40 PM