Roasted Acorn Squash Recipe

Time50m

Serves4

Pecorino, Sage, Pumpkin Seed, Black garlic

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Ingredients

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1
Preheat the oven
Preheat your oven to 400°F (200°C).
2
Prepare the squash
Cut the acorn squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and season with salt and black pepper.

3
Roast the squash
Place the squash halves cut side down on a baking sheet and roast in the oven for about 25-30 minutes, until tender.
4
Prepare the topping
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the pumpkin seeds and toast them for about 3-4 minutes until they are golden and popping. Add chopped sage and minced black garlic, and cook for an additional 2 minutes.
5
Finish the dish
Once the squash is roasted, turn them cut side up. Fill each half with the toasted pumpkin seed mixture and sprinkle with grated Pecorino cheese. Drizzle with remaining olive oil and return to the oven for another 5-7 minutes until the cheese is melted.

6
Serve
Remove from the oven and let cool for a few minutes. Serve warm as a side dish or main course.