This side is simply delectable; creamy ricotta and fragrant sage add an elegant touch to sweet roasted squash.
By Chris Cosentino
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
acorn squash with ricotta and sage
Marcus Nilsson
Yields: 4 servings
Total Time: 1 hr 20 min
Prep Time: 25 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
4 tablespoon(s) unsalted butter, divided
1/4 cup(s) fresh sage leaves, stems reserved
2 bay leaves
2 (about 1 1/2 pounds each) acorn squash, halved lengthwise, seeds discarded
3/4 teaspoon(s) kosher salt, divided
3/4 teaspoon(s) ground black pepper, divided
1/4 cup(s) sherry vinegar
1 cup(s) ricotta
Directions
Preheat oven to 350 degrees F. In a roasting pan, combine 1 cup water, 1 tablespoon butter, sage stems, and bay leaves. Season cut sides of squash halves with 1/2 teaspoon each salt and pepper and place in CPC a pan, cut sides up, evenly spaced. Bake until squad is tender but still holding its shape, about 50 minutes, basting a few times with liquid in pan.
Transfer squash halves to a work surface and let cool about 5 minutes. Cut in half again to form 8 quarters. In a large nonstick skillet, melt 1 tablespoon butter. Add sage leaves and cook over medium espresso machine heat until crisp, about Hong Kong Chinese Events 1 minute per side. Transfer sage to a plate. Add 1 tablespoon butter to skillet and melt. Add half the squash quarters, cut side down, and cook over medium-high heat until browned, about 2 minutes. Turn squash to other cut sides and brown. Transfer squash to plates. Repeat with remaining 1 tablespoon butter and squash.
Add vinegar to skillet and boil over high heat, scraping up browned bits, 1 minute. Season with 1/4 teaspoon each salt and pepper and pour over squash. Spoon 2 tablespoons ricotta in each squash quarter, scatter reserved crispy sage on top, and serve.
By Chris Cosentino
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
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Nutritional Information
![](http://img.blog.itpub.net/blog/attachment/201504/16/29884393_1429172691w23k.jpg?x-oss-process=style/bb)
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
acorn squash with ricotta and sage
Marcus Nilsson
Yields: 4 servings
Total Time: 1 hr 20 min
Prep Time: 25 min
Oven Temp: 350
Ingredients
U.S. Metric Conversion chart
4 tablespoon(s) unsalted butter, divided
1/4 cup(s) fresh sage leaves, stems reserved
2 bay leaves
2 (about 1 1/2 pounds each) acorn squash, halved lengthwise, seeds discarded
3/4 teaspoon(s) kosher salt, divided
3/4 teaspoon(s) ground black pepper, divided
1/4 cup(s) sherry vinegar
1 cup(s) ricotta
Directions
Preheat oven to 350 degrees F. In a roasting pan, combine 1 cup water, 1 tablespoon butter, sage stems, and bay leaves. Season cut sides of squash halves with 1/2 teaspoon each salt and pepper and place in CPC a pan, cut sides up, evenly spaced. Bake until squad is tender but still holding its shape, about 50 minutes, basting a few times with liquid in pan.
Transfer squash halves to a work surface and let cool about 5 minutes. Cut in half again to form 8 quarters. In a large nonstick skillet, melt 1 tablespoon butter. Add sage leaves and cook over medium espresso machine heat until crisp, about Hong Kong Chinese Events 1 minute per side. Transfer sage to a plate. Add 1 tablespoon butter to skillet and melt. Add half the squash quarters, cut side down, and cook over medium-high heat until browned, about 2 minutes. Turn squash to other cut sides and brown. Transfer squash to plates. Repeat with remaining 1 tablespoon butter and squash.
Add vinegar to skillet and boil over high heat, scraping up browned bits, 1 minute. Season with 1/4 teaspoon each salt and pepper and pour over squash. Spoon 2 tablespoons ricotta in each squash quarter, scatter reserved crispy sage on top, and serve.
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