Roasted Squash Recipe
calabrian chili honey, almond, olive, ricotta salata
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.
- 2
Season and Roast
Drizzle olive oil over the cut sides of the squash and season with salt and black pepper. Place the squash cut side down on a baking sheet and roast for about 25-30 minutes until tender.
- 3
Prepare Almonds
While the squash is roasting, roughly chop the almonds and toast them in a dry skillet over medium heat until golden brown, about 5-7 minutes. Set aside.
- 4
Assemble the Dish
Once the squash is roasted, carefully flip them over. Drizzle the Calabrian chili honey over the squash, sprinkle with toasted almonds, and crumble ricotta salata on top.
- 5
Serve
Serve warm, drizzled with additional Calabrian chili honey if desired.
