Say hello to your new back-pocket holiday app. Sliced and roasted golden acorn squash is like a cuter + healthier version of crostini! The colors of this starter scream “holidays” (especially that pomegranate + thyme combo around Christmas time) without a theme-overkill. You’ll win the potluck with this one. Promise.
How to roast an acorn squash:
1. Wash the entire acorn squash and trim the ends off with a sharp knife
2. Carefully cut the squash in half from top to bottom.
3. Using a spoon, scoop out the insides of the squash and discard.
4. Slice each half into 2-inch pieces and transfer to a parchment lined baking sheet.
5. Drizzle the squash with olive oil, salt and pepper. Transfer into a 425 degree oven and roast.
6. Halfway through, take the sheet pan out of the oven and flip the squash to ensure an even roast.
7. Remove the squash once they are fork tender and garnish with whatever you want and serve!
Serves 12
2 small golden acorn squash, halved, deseeded, and sliced into 2-inch squares
2 tablespoons olive oil
1/2 teaspoon Kosher salt
8 ounces part-skim ricotta
1/2 cup pomegranate seeds
Honey, to drizzle
Fresh thyme, to garnish
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a medium bowl, toss squash squares in olive oil and salt. Spread in a single layer on parchment paper, skin side up.
2. Roast in the oven for about 15 minutes, then take out the sheet pan and flip squash to ensure an even roast. Continue to roast until fork-tender. Remove from oven and slightly cool on the baking sheet.
3. Spread a tablespoon-or-so of fluffy ricotta, and place on a serving dish. Continue until all squash are covered. Sprinkle pomegranate seeds over the tops, which the sticky ricotta will catch easily. Drizzle with honey, some fresh thyme sprigs, black pepper, and flaky salt. Serve room temperature.
