Roasted Acorn Squash with Ricotta and Honey

Cuisine American
Author Adore Foods


  • 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


  1. 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.
  2. 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.
  3. Enjoy!