Easy Roasted Acorn Squash Ideas

Name: Easy Roasted Acorn Squash Ideas
Total time: 45 min
Ingredients: 3 Acorn squash; ¼ cups Olive oil, for roasting plus more for frying sage leaves; 2 tsp Salt; 1 tsp Black pepper; 2 oz Parmesan cheese; 20 Sage; 1–1 ½ cups Ricotta cheese; ¼ cups Hazelnut, chopped toasted; 3 tbsp Honey

By Sip and Feast · 45 min

Ingredients

Acorn squash3
Olive oil · for roasting plus more for frying sage leaves¼ cups
Salt2 tsp
Black pepper1 tsp
Parmesan cheese2 oz
Sage20
Ricotta cheese1–1 ½ cups
Hazelnut · chopped toasted¼ cups
Honey3 tbsp

Instructions

Cut half the squash into half-round slices and the other half into boats.
Toss the squash with 1/4 cup olive oil, 2 teaspoons kosher salt and 1 teaspoon black pepper.
Roast flesh side down on parchment-lined or lightly oiled sheets at 400°F for 45 to 50 minutes, turning at the halfway point.
Let the roasted squash cool for 10 to 15 minutes.
Fry the sage leaves in olive oil for 10 to 15 seconds.
Toast the chopped hazelnuts over low heat for 5 to 7 minutes, until fragrant.
Top the boat-shaped slices with 2 to 3 tablespoons ricotta, sprinkle with hazelnuts and drizzle with honey.
Top the half-round slices with fried sage leaves and shaved Parmigiano Reggiano.

Summarized from Sip and Feast's video. Watch it for the details.

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Cheese Parmesan cheese Ricotta cheese Hazelnut

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