This side is simply delectable; creamy ricotta and fragrant sage add an elegant touch to sweet roasted squash.

By Chris Cosentino

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
acorn squash with ricotta and sage

Marcus Nilsson

Yields: 4 servings

Total Time: 1 hr 20 min

Prep Time: 25 min

Oven Temp: 350

Ingredients
    U.S.         Metric     Conversion chart

    4 tablespoon(s) unsalted butter, divided
    1/4 cup(s) fresh sage leaves, stems reserved
    2 bay leaves
    2 (about 1 1/2 pounds each) acorn squash, halved lengthwise, seeds discarded
    3/4 teaspoon(s) kosher salt, divided
    3/4 teaspoon(s) ground black pepper, divided
    1/4 cup(s) sherry vinegar
    1 cup(s) ricotta

Directions

    Preheat oven to 350 degrees F. In a roasting pan, combine 1 cup water, 1 tablespoon butter, sage stems, and bay leaves. Season cut sides of squash halves with 1/2 teaspoon each salt and pepper and place in CPC a pan, cut sides up, evenly spaced. Bake until squad is tender but still holding its shape, about 50 minutes, basting a few times with liquid in pan.
    Transfer squash halves to a work surface and let cool about 5 minutes. Cut in half again to form 8 quarters. In a large nonstick skillet, melt 1 tablespoon butter. Add sage leaves and cook over medium espresso machine heat until crisp, about Hong Kong Chinese Events 1 minute per side. Transfer sage to a plate. Add 1 tablespoon butter to skillet and melt. Add half the squash quarters, cut side down, and cook over medium-high heat until browned, about 2 minutes. Turn squash to other cut sides and brown. Transfer squash to plates. Repeat with remaining 1 tablespoon butter and squash.
    Add vinegar to skillet and boil over high heat, scraping up browned bits, 1 minute. Season with 1/4 teaspoon each salt and pepper and pour over squash. Spoon 2 tablespoons ricotta in each squash quarter, scatter reserved crispy sage on top, and serve.