Maple Cinnamon Acorn Squash

Maple Cinnamon Acorn Squash

This recipe for acorn squash is sweet and tasty, topped with ricotta cheese and maple-coated chopped pecans. I love acorn squash roasted in the oven as a base for many dishes, not just sweet plates. My favorite thing is sweet and spicy, so I love a good chili in these wedges during this time of year, too! See how I served this dish in this dinner party post!

Maple Cinnamon Acorn Squash

Servings: 4

Ingredients:

• 1 acorn squash
• 2 tbsp olive oil
• 2 tbsp honey
• 1/2 tbsp cinnamon
• 2 cups ricotta cheese
• 1 cup pecans, chopped
• 1 tbsp maple syrup

Directions:

1. Wash the acorn squash, cut it in half crosswise, scoop out the seedy center, and slice twice more into 4 equal wedges. I have had my best success cutting these carefully with a serrated knife, removing the top and bottom points, so that the outer wedges lie flat.
2. Arrange the wedges on a baking tray, coat with olive oil, honey, and cinnamon. Toss with your hands until evenly coated and bake at 425°F for 25-30 minutes or until the flesh is soft when pierced with a fork.
3. Arrange the wedges on plates and top the centers with ricotta cheese.
4. In a small bowl, toss the chopped pecans in maple syrup before adding to the tops of the ricotta. Serve warm!

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Maple Cinnamon Acorn Squash

A sweet side dish or appetizer with acorn squash topped with a mix of maple syrup and cinnamon ricotta.

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Servings 4 SERVINGS

Ingredients

  

• 1 acorn squash
• 2 tbsp olive oil
• 2 tbsp honey
• 1/2 tbsp cinnamon
• 2 cups ricotta cheese
• 1 cup pecans chopped
• 1 tbsp maple syrup

Instructions

 

• Wash the acorn squash, cut it in half crosswise, scoop out the seedy center, and slice twice more into 4 equal wedges. I have had my best success cutting these carefully with a serrated knife, removing the top and bottom points, so that the outer wedges lie flat.
• Arrange the wedges on a baking tray, coat with olive oil, honey, and cinnamon. Toss with your hands until evenly coated and bake at 425°F for 25-30 minutes or until the flesh is soft when pierced with a fork.
• Arrange the wedges on plates and top the centers with ricotta cheese.
• In a small bowl, toss the chopped pecans in maple syrup before adding to the tops of the ricotta. Serve warm!