Roasting acorn squash and topping it these two delicious ways, makes a great Thanksgiving side dish! Acorn squash is a versatile winter squash that roasts easily and can be served in a variety of ways. The first one gets loaded with creamy ricotta, toasted hazelnuts, and honey. The other gets shaved Parmigiano Reggiano cheese and fried sage leaves. I hope you enjoy both these versions of acorn squash! Make sure to check out the stuffed acorn squash with Italian sausage, apples, and Pecorino Romano cheese below.
APPLE AND SAUSAGE STUFFED ACORN SQUASH
• The Best Stuffed Acorn...
INGREDIENTS
3 medium acorn squash - half cut into half-round slices, half cut into boats
1/4 cup olive oil - for roasting plus more for frying sage leaves
2 teaspoon kosher salt
1 teaspoon black pepper
2 ounces Parmigiano Reggiano - shaved
20 sage leaves - fried
1- 1.5 cups ricotta
1/4 cup hazelnuts - chopped and toasted
3 tablespoons honey
INSTRUCTIONS
1. Cut half of the acorn squash into half-round slices and the other half into boats or cantaloupe style slices.
2. Toss the acorn squash with a 1/4 cup of olive oil and 2 teaspoons salt and 1 teaspoon pepper.
3. Roast the acorn squash, flesh sides down, on parchment paper-lined (or lightly oiled) baking sheets for 45 - 50 minutes at 400f. Turn the acorn squash at halfway point.
4. After roasting let the acorn squash cool for 10-15 minutes before topping with ricotta.
5. Fry sage leaves in a 1/4 cup of olive oil for 10-15 seconds.
6. Toast hazelnuts for 5-7 minutes or until fragrant over low heat.
7. Top the boat-shaped slices with 2-3 tablespoons of ricotta. Sprinkle hazelnuts into the ricotta and finally drizzle with honey.
8. Top the half-round slices with the fried sage leaves and the shaved Parmigiano Reggiano cheese. Enjoy!
WEBSITE:
www.sipandfeast.com/
#acornsquash #thanksgivingfood #thanksgivingsides
26 окт 2020
