Easy Roasted Acorn Squash Ideas

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Roasting acorn squash and topping it these two delicious ways, makes a great Thanksgiving side dish! Acorn squash is a versatile winter squash that roasts easily and can be served in a variety of ways. The first one gets loaded with creamy ricotta, toasted hazelnuts, and honey. The other gets shaved Parmigiano Reggiano cheese and fried sage leaves. I hope you enjoy both these versions of acorn squash! Make sure to check out the stuffed acorn squash with Italian sausage, apples, and Pecorino Romano cheese below. • APPLE AND SAUSAGE STUFFED ACORN SQUASH •    • The Best Stuffed Acorn Squash   • INGREDIENTS • 3 medium acorn squash - half cut into half-round slices, half cut into boats • 1/4 cup olive oil - for roasting plus more for frying sage leaves • 2 teaspoon kosher salt • 1 teaspoon black pepper • 2 ounces Parmigiano Reggiano - shaved • 20 sage leaves - fried • 1- 1.5 cups ricotta • 1/4 cup hazelnuts - chopped and toasted • 3 tablespoons honey • INSTRUCTIONS • 1. Cut half of the acorn squash into half-round slices and the other half into boats or cantaloupe style slices. • 2. Toss the acorn squash with a 1/4 cup of olive oil and 2 teaspoons salt and 1 teaspoon pepper. • 3. Roast the acorn squash, flesh sides down, on parchment paper-lined (or lightly oiled) baking sheets for 45 - 50 minutes at 400f. Turn the acorn squash at halfway point. • 4. After roasting let the acorn squash cool for 10-15 minutes before topping with ricotta. • 5. Fry sage leaves in a 1/4 cup of olive oil for 10-15 seconds. • 6. Toast hazelnuts for 5-7 minutes or until fragrant over low heat. • 7. Top the boat-shaped slices with 2-3 tablespoons of ricotta. Sprinkle hazelnuts into the ricotta and finally drizzle with honey. • 8. Top the half-round slices with the fried sage leaves and the shaved Parmigiano Reggiano cheese. Enjoy! • WEBSITE: • https://www.sipandfeast.com/ • #acornsquash #thanksgivingfood #thanksgivingsides

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