Don’t you love fall squash? Acorn and butternut squash are perfect side dishes for autumn and winter to me. This recipe could easily be a meatless main course, too. These are such versatile vegetables, and can go sweet or savory. My Sweet Babboo is sweet enough, so he prefers savory versions. He saves the sweet for pumpkin bread. I had an idea to bake acorn squash with a bit of flair, so I tried a new thing and I love it. I’ve made it twice now, and I think we’ll have it several more times this winter. Begin by cutting the squash in half lengthwise, clean out the seeds, and place cut side down on a baking sheet sprayed with cooking spray.
Bake one hour.
Rake up the squash to loosen it from the skin, then add two heaping tablespoons of ricotta cheese to each half.
Mix well, then top with a sprinkle of salt and some freshly ground pepper.
Top both halves with Parmesan cheese.
Broil for 3-5 minutes, until cheese is melted and browned.
Yum!! Hearty with a creamy texture from the ricotta, this is a treat. It is special enough for Thanksgiving, and easy enough for a Tuesday night meal.
Cheesy Baked Acorn Squash
- one medium size acorn squash
- 4 tablespoons ricotta cheese
- salt and cracked black pepper to taste
- 8 oz Parmesan cheese
Preheat oven to 350º. Cut acorn squash in half lengthwise and clean out seeds. Place cut side down on a baking sheet sprayed with cooking spray. Bake one hour. Rake squash away from the skin, add half the ricotta to each half of the squash and mix well. Top each half with salt, pepper and half of the Parmesan cheese. Broil 3-5 minutes, until Parmesan is melted and browned. Enjoy! Makes two servings.
What are you cooking up this week?
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