Acorn squash is butternut’s earthier but lesser-known little sister. One of the many reasons I love autumn so much is the produce, especially the squashes. I’m always looking for hearty recipes that show them off in their glory–simple enough not to overpower them, substantial enough to let them shine. Over the last few weeks, I’ve developed this easy recipe starring acorn squash, its rich texture and deep flavor balanced with creamy ricotta. I hope you enjoy it too.
Oven-Roasted Acorn Squash with Ricotta
- 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
Place rack on lowest rung of oven and preheat to 375 degrees.
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.
Bake at 375 degrees until flesh is fork tender, approx. 45-55 minutes. Remove from oven and rest 5-10 minutes before serving.