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people
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Ingredients
- 2 tbsp Blood Orange EVOO
- 1 tbsp Honey Ginger White Balsamic Vinegar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- pinch black pepper
- 2 acorn or carnival squash cut into halves
- 3/4 Fig Dark Balsamic Vinegar
- 1 cup whole milk ricotta
- 1/4 cup pepitas pumpkin seeds
- 2 tbsp pomegranata arils (optional)
Ingredients
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Instructions
- Preheat oven to 400°F.
- In a large bowl, combine Honey Ginger White Balsamic Vinegar, cinnamon, nutmeg, salt, and pepper. Whisk to combine.
- Add the squash halves to the bowl 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 Fig Dark Balsamic Vinegar 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.
- Place ricotta in the bowl of a stand mixer fitted with a whisk attachment (hand mixers are great too) and beat until fluffy and smooth.
- Remove the squash from the oven to cool for 3-5 minutes or keep in oven until ready to serve.
- To serve, dollop whipped ricotta over squash and drizzle with reduced balsamic. Sprinkle with pepitas and pomegranate for garnish and crunch.