One bite of this and you'll swear you are eating dessert instead of a vegetable. Roasted acorn squash takes on a delicious sweet flavor already so by topping it with a scoop of creamy whipped ricotta and a drizzle of sweet honey- this recipe becomes the epitome of DECADENCE.
The warm acorn squash melts the honey and ricotta into an almost sauce that just pours over the squash. I found myself dunking my whole meal into my vegetables, it was that good.
Acorn squash is great because it is so easy and versatile. Simply slice it in half, scoop out the seeds and roast it. Very little prep and cutting- something I drew with most squashes. I also love how it is in the shape of a little bowl and can be filled with anything. Here we obviously took a sweeter take on the acorn squash but some of my other favorites are our Acorn Squash Burrito Bowls and our Sloppy Joe Stuffed Acorn Squash.
Roasted Acorn Squash with Whipped Ricotta Cream and Honey
Serving 4-6 servings | Cook time: 50 minutes
Notes: you will never call a vegetable boring after trying this. I could eat this squash as a dessert!
2 acorn squashes, sliced in half and the seeds scooped out
Salt and Pepper
1 cup whole milk ricotta cheese (I used the double cream ricotta from #Galbani for an added creaminess)
1 tbsp lemon juice
1/2 tsp salt
1 tbsp honey
Flaky sea salt
Preheat the oven to 400F.
Spray each of the four halves with nonstick olive oil spray and season with salt and pepper. Place them flesh side down on the baking sheet.
Bake for 45-50 minutes or until the flesh is fork tender.
While the squash is baking, add ricotta, lemon juice and salt to a bowl. Use a mixer or whisk to whip the mixture until creamy. For this I used #Galbani double cream ricotta so it got creamy very easily. A traditional whole milk ricotta may stay slightly stiffer. Generally I am whipping for 1-2 minutes.
Remove the squash from the oven. I recommend cutting the halves in half to create additional servings if using as your vegetable (6 servings). Then add all of the quarters to a casserole dish and spoon ricotta over the top. It will start to melt and spread over the squash.
If using as the main side (4 servings), recommend leaving as halves and fill the squash with the ricotta mixture. It will melt in the bowl and pour out when cut into. Both methods are DELICIOUS! It’s just a serving preference.
Once the ricotta is spooned into the squash, drizzle the honey over everything.
Finish with a sprinkle of flaky sea salt and serve warm.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.