A trip to my local farm to pick up some eggplants, tomatoes and red bell peppers surprised me with the most amazing variety of winter squashes and pumpkins and everything… I have never tried nor cooked acorn squash before so I decided to give it a go! Time for something new! I made Roasted Acorn Squash with Ricotta and Honey! You have to try this delicious and healthy dish. Healthy really sounds strange on Halloween!
Although is intended to be served as an appetizer or as a side dish, I totally think will be the perfect dessert! So, you have options….it can be whatever you think should be, depending on your preference. I stick to dessert 🙂
It is impossible to resist these perfect wedges of roasted acorn squash, topped with ricotta, honey a little bit of fresh nutmeg. It is so simple but so irresistible! You can add any type of honey. My favorite is orange blossom honey, that subtle hint of citrus is everything. If you haven’t tried it before you really should. I cannot live without it!
- 1 acorn squash, seeds removed, cut into quarters, skin on
- 1 tsp olive oil
- salt and pepper
- 10 oz fresh ricotta
- 2-4 tbsp honey, I used orange blossom honey
- freshly grated nutmeg
- Preheat your oven to 400F/ 200C. Cut the squash in half, scoop the seeds out, then into quarters. Place the 2 wedges of acorn squash on baking sheet, coat them with olive oil and sprinkle some salt and pepper on top of them. Roast them in the oven for almost 50 minutes until soft.
- Remove from the oven when ready and allow to cool slightly. Spoon on a dollop of ricotta, drizzle with honey and grate some fresh nutmeg on top. Serve immediately.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Hope everyone will have a fantastic time today whatever plans you have!