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Weston, Massachusetts

Oven-Roasted Acorn Squash with Ricotta

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2
Author Leslie Carbone

Ingredients

  • 1 sm. acorn squash, halved and seeded Make sure the squash is dark green with little to no orange. A partially or fully orange acorn squash is overripe and will have pale flesh that is stringy and bland.
  • 2 tbsp butter
  • 3/4 c. ricotta
  • 1 tbsp olive oil
  • 1/2 tsp nutmeg
  • S/P

Instructions

  1. Place rack on lowest rung of oven and preheat to 375 degrees.

  2. Score squash halves and place on rack in roasting pan.  Spread squash flesh with butter.  Spoon ricotta into squash hollows.  Drizzle with olive oil.  Season liberally with salt and pepper.  Dust with nutmeg.  

  3. Bake at 375 degrees until flesh is fork tender, approx. 45-55 minutes.  Remove from oven and rest 5-10 minutes before serving.