We hosted a lunch at our house with Tyler's family and good friends, the Daiss/Wilson clan. Tyler made some delicious tri-tip and I decided to try and make roasted acorn squash, which was delicious. I cut each squash up into quarters and scooped out the seeds. I then added salt and pepper and a little olive oil and roasted them for about 45 minutes at 350 degrees. Once the squash was fork tender, I pulled them out and let them cool slightly. I then placed a dollop of ricotta cheese on each piece, sprinkled some pomegranate seeds, and drizzled a little bit of honey on top. Not only was this a beautiful side dish (would be great for Thanksgiving or Christmas), but it tasted delicious!
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