This was great! My dad likes squash and I have never cooked it, so I was keeping my eyes peeled for recipes with squash. And this looked delicious and easy.
Creating a meal is an art and having every part of your meal ready on time is a science. So that aspect left a little bit to be desired. I suggest that these are eaten as soon as possible after baking.
I fed this to my family. Because they were served a little cold my family was not as siked as I wanted them to be. However, everyone wanted to try them again. I really liked them and can’t wait to try right out of the oven.
Roasted Squash with Ricotta and Honey
Prep Time: 15 minutes
Cook Time: 45 minutes
- 2 acorn squash, seeds removed and cut into quarters (leave the skin on)
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 10 ounces fresh ricotta
- 4 tablespoons honey
- 1 freshly grated nutmeg
1. Preheat oven to 400 degrees F.
2. Cut squash in half, remove seeds, cut each piece in 1/2 for a total of 8 wedges.
3. Place squash on baking sheet and coat with olive oil, salt, and pepper.
4. Roast in oven for 45-50 minutes until soft and toasty.
5. Let cool slightly, spoon on a dollop of ricotta, drizzle with honey and grate fresh nutmeg on top. Serve immediately.
This recipe is from Matt Bites.