Stuffed Winter Squash
Stuffed Winter Squash
Vegetables
Ingredients
- 2 tablespoons Fustini's Blood Orange olive oil
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt pinch of black pepper
- 2 acorn or carnival squash, cut into halves
- 1 cup whole milk ricotta
- 1/4 cup pepitas
- 2 tablespoons pomegranate arils
Directions
Preheat oven to 400°,F. In a large bowl, combine olive oil, Fig balsamic, cinnamon, nutmeg, salt and pepper, whisk to combine. Add the squash halves and toss to coat. Transfer the seasoned squash to a baking sheet and roast for 15-20 minutes or until tender.
While the squash are baking, bring Ginger & Honey balsamic to a simmer in a small saucepan over medium heat. Once simmering, reduce heat to low and continue to cook until reduced into a glaze (thickens as it cools - it is ready to remove from heat when it sticks to a spoon).
- Place ricotta in the bowl of a stand mixer fitted with the whisk attachment and beat until fluffy and smooth. To serve, dollop whipped ricotta over squash and drizzle with reduced balsamic. Sprinkle with pepitas and pomegranate for garnish and crunch.
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