Roasted Acorn Squash with Ricotta and Honey

There is genius in simplicity, which this impressively stunning side dish highlights. A perfect recipe for Thanksgiving or any of these cold months ahead, indulge in this sweet and healthy side dish.




  1. Preheat oven to 400°F. Cut each acorn squash in half and remove the seeds. Cut each half of the acorn squash in half lengthwise again, creating 8 wedges total.
  2. Drizzle the acorn squash with a little canola oil (1 to 2 tablespoons total) and coat evenly with your hands. Season generously with Kosher salt and freshly ground black pepper. Place on an aluminum-foil lined baking sheet. Roast in the oven for approximately 50 minutes, until soft and easily pierced all the way through with a fork or knife.
  3. Remove from oven and top with a dollop of ricotta cheese, drizzle of honey, and a sprinkle of nutmeg. Serve immediately.