Roasted Acorn Squash with Ricotta & Honey

Ingredients:

2 acorn squash,  seeds removed and cut into quarters (leave the skin on!)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon cracked black pepper
10 oz fresh ricotta or 8 oz burrata.
2-4 tablespoons Savannah Bee Company Wildflower Honey
freshly grated nutmeg
salt and pepper to taste

Directions:

1. Preheat oven to 400˚ F.

2. Cut squash in half, remove seeds, cut each piece in ½  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 or chunk of buratta, drizzle with honey and grate fresh nutmeg on top. Serve immediately.

adapted from Michael’s Pizzeria, Long Beach, California

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