Charred Acorn Squash Salad Recipe
charred onion, sage ricotta, Parmesan crisp, burnt honey dressing
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Ingredients
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Vegetables
Dairy
Herbs & Spices
Condiments
Method
Preparation
- 1
Roast the Acorn Squash
Preheat the oven to 400°F (200°C). Cut the acorn squash in half, remove the seeds, and brush the cut sides with olive oil. Season with salt and pepper. Place cut side down on a baking sheet and roast for 25-30 minutes until tender and charred.
- 2
- 3
Prepare the Sage Ricotta
In a bowl, mix ricotta cheese with chopped fresh sage leaves, a pinch of salt, and black pepper. Set aside.
- 4
Make the Parmesan Crisp
On a parchment-lined baking sheet, place small mounds of grated Parmesan cheese and flatten them slightly. Bake in the oven at 400°F (200°C) for about 5-7 minutes until golden and crispy. Let cool.
- 5
Burnt Honey Dressing
In a small saucepan, heat honey over medium heat until it bubbles and darkens slightly, about 2-3 minutes. Remove from heat and let cool.
Assembly
- 6
Assemble the Salad
On a serving platter, place the roasted acorn squash halves cut side up. Top with charred onion, dollops of sage ricotta, and the Parmesan crisps. Drizzle the burnt honey dressing over the top and serve immediately.
