Ingredients:
- 2 acorn squash, washed and dried
- 1/4 teaspoon each salt and pepper
- 1/4 cup olive oil
- 1 burrata cheese, broken into bits or feta cheese crumbled
- 1/3 cup pine nuts, toasted
- 2 tablespoons fresh herbs oregano/thyme
- 1/4 teaspooon chili flakes to taste
- 2 tablespoons honey
Instructions:
- Pick firm acorn squashes with distinct green and orange colors. Always remember that the heavier the better. Wash and dry the squash.
- On a cutting board cut each squash in half and remove the seeds and any stringy bits from the squash.
- Place the squash on the wooden board, cut side down and cut it in half to create two wedges.
- Preheat the oven to 400 F.
- Line a baking sheet with parchment paper for easy cleanup and arrange the acorn squash wedges.
- Season the squash with salt, pepper and olive oil.
- Place the squash, cut side down on the baking sheet and roast for 15 minutes.
- Flip the squash on the other cut side (keeping cut side down always) and roast for another 15 minutes.
- The squash should come out tender when pierced with a fork and golden.
- Serve on a plate and add the pine nuts, burrata, fresh herbs and drizzle with honey.
- Slice and enjoy.
