Acorn Squash with Ricotta and Sage

This recipe treats squash similarly to meat. After roasting the squash, you sear it on the stove in butter, which you can use for basting as well.

Serves 4

Ingredients

• 4 Tbsp. unsalted butter, divided
• ¼ cup fresh sage leaves, stems reserved
• 2 bay leaves
• 2 acorn squash, about 1½ pounds each, halved lengthwise, seeds discarded
• ¾ tsp. kosher salt, divided
• ¾ tsp. ground black pepper, divided
• ¼ cup sherry vinegar
• 1 cup ricotta

Directions

Active time: 25 minutes
Total time: 1 hour 20 minutes

Preheat oven to 350°. In a roasting pan, combine 1 cup water, 1 Tbsp. butter, sage stems, and bay leaves. Season cut sides of squash halves with ½ tsp. each salt and pepper and place in pan, cut sides up, evenly spaced. Bake until squash 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 Tbsp. butter. Add sage leaves and cook over medium heat until crisp, about 1 minute per side. Transfer sage to a plate. Add 1 Tbsp. 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 Tbsp. butter and squash.

Add vinegar to skillet and boil over high heat, scraping up browned bits, 1 minute. Season with ¼ tsp. each salt and pepper and pour over squash. Spoon 2 Tbsp. ricotta in each squash quarter, scatter reserved crispy sage on top, and serve.

From Beginnings: My Way To Start a Meal (Weldon Owen) by Chris Cosentino.