From O, The Oprah Magazine This side is simply delectable; creamy ricotta and fragrant sage add an elegant touch to sweet roasted squash. By Chris Cosentino Be the first to rate this recipe Recipe Photos Reviews Save this recipe Add ingredients to my shopping list Submit your version 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 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 heat until crisp, about 1 minute per side. Transfer sage to a plate. Add 1 tablespoon butter to skillet and melt. Add half the squash quarters,loan hong kong 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 Downlight LEDeach squash quarter, scatter reserved crispy sage on top, and serve.
