Roasted Acorn Squash Ricotta Cranberry (Print Format)
Oven-roasted acorn squash paired with ricotta and cranberry sauce, served with a sprinkle of fresh herbs.
# Ingredients:
01 -
2 acorn squashes, halved and seeded
02 -
2 tablespoons olive oil
03 -
Salt and black pepper, to taste
04 -
1 cup ricotta cheese
05 -
1 cup cranberry sauce or pomegranate arils
06 -
Fresh thyme or rosemary, for garnish
# Steps:
01 -
Preheat oven to 400°F (200°C).
02 -
Brush squash halves with olive oil and season with salt and pepper.
03 -
Place squash cut side up on a baking tray and roast for 35–40 minutes until tender and caramelized.
04 -
Fill the centers of the roasted squash with ricotta cheese and top with cranberry sauce or pomegranate arils. Garnish with fresh thyme or rosemary.
05 -
Serve the roasted acorn squash warm.