Ingredients
4 tbsp. unsalted butter
1/4 c. fresh sage leaves
2 bay leaves
2 acorn squash
3/4 tsp. kosher salt
3/4 tsp. ground black pepper
1/4 c. sherry vinegar
1 c. ricotta
Preparation
Step 1Preheat oven to 350 degrees F. In a roasting pan, combine 1 cup water, 1 tablespoon butter, sage stems, and bay leaves. Season cut sides of squash halves with 1/2 teaspoon each salt and pepper and place in a pan, cut sides up, evenly spaced. Bake until squad is tender but still holding its shape, about 50 minutes, basting a few times with liquid in pan.Step 2Transfer 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 tablespoon butter. Add sage leaves and cook over medium heat until crisp, about 1 minute per side. Transfer sage to a plate. Add 1 tablespoon 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 tablespoon butter and squash.Step 3Add vinegar to skillet and boil over high heat, scraping up browned bits, 1 minute. Season with 1/4 teaspoon each salt and pepper and pour over squash. Spoon 2 tablespoons ricotta in each squash quarter, scatter reserved crispy sage on top, and serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
