Matt Armendariz’s MattBites is quite possibly the furthest thing from a gluten-free blog that one could get (not that he’s trying to be either), but every once in a while he comes up with a real gem that the rest of us can enjoy — this Roasted Acorn Squash with Ricotta & Honey is one such gem.
Acorn squash (or any squash for that matter) was never one of my favorites (I always think of some overcooked Thanksgiving dish from my childhood), but I’ve been seeing so many recipes lately that have completely changed my mind. This recipe from Matt is no exception and is something that sounds so deliciously simple that it’s right up my alley in terms of ease of preparation. It might take a while in the oven, but to me that’s not preparation, it’s just a matter of waiting, that I’m OK with. Simple ingredients, easy preparation, this is a perfect “Chris meal”. Thanks Matt :)
Another tip: If you haven’t seen Matt’s travel features, take a look at those too and know you’re in for a real treat.
One half of an acorn squash is baked in a small cast iron skillet and then topped with honey, ricotta, and nutmeg. It’s marvelous in its sweet simplicity. I mean, it’s damn near perfect. So perfect that I had to steal it and make it at home while we’re in the middle of winter and hard squash season. We made one with ricotta, and another with burrata. We both fell in love with the burrata version but you really can’t go wrong with either. This makes a wonderful side dish, I’d pair it with something smokey or salty as it’s definitely on the sweet side.
