More than likely Thanksgiving is going to look a little different for many of us this year. Where we spend the holiday, who we spend it with, and what we eat may not even closely resemble any of our dearly held family holiday traditions. And yet, considering all that has transpired in the past year, I genuinely believe it's more important than ever to celebrate and honor the spirit of Thanksgiving. Counting our blessings and bearing in mind all things we continue to be grateful for may help bring both solace and joy into our lives. Restoring Thanksgiving to a day centered primarily on thankfulness might be the start of a new tradition in the ever evolving new normal we are currently living in. It truly could be one of the best blessings to come out of all of the angst we have experienced in and/or have been witness to this past year. Of the many of our family Thanksgiving holiday traditions in years past, I must admit we have not always consistently shared what and/or who we were most grateful for in the past year. Somehow that got lost in all of the chaos of creating a memorable meal, in dealing with distractions of family dynamics, and/or in discussing (or working to avoid) anything to do with politics. I do not yet know where or who we will be spending Thanksgiving with this year. I don't even know what we will be eating. However, I do know the day will be one spent openly sharing the blessings experienced in each of our lives as recent as the past eleven months or quite possibly even further back in time. Because, for possibly the first time in my life, this is what matters most to me.
When I made this Maple Roasted Acorn Squash w/ Honey Whipped Ricotta I was thinking it would make for a perfect side dish for Thanksgiving dinner. And I still think that. But I am now thinking it's simply the most perfect autumnal side dish as this is season for Acorn Squash. Why should such an incredibly delicious vegetable (especially when roasted) and one containing an incredible number of nutrients, be thought of only in the context of Thanksgiving?
It shouldn't.
All on it's own, an acorn squash roasted with a light sprinkling of cinnamon, some maple syrup as well some Kosher salt and black pepper exemplifies simply prepared deliciousness. But when you top it with some Honey Whipped Ricotta, pomegranate seeds, and a drizzle of honey, it is extraordinarily delicious. And yet, it is still simple to make. Even simpler if you don't make your own homemade ricotta, but use a store bought whole milk ricotta instead.
Cutting an Acorn Squash is so much easier than cutting a spaghetti squash or even a pumpkin. Especially if you have a very sharp knife. After cutting the acorn squash in half lengthwise and cleaning out the seeds as well as any loose strings, each half is cut in half again. Two acorn squashes will yield eight pieces. Which could end up being anywhere from four to eight servings. Acorn squash lovers will more than likely want two quarters all for themselves.
Brushing each of the squash quarters completely with some canola (or vegetable) oil, adds flavor and also prevents the squash from sticking to the parchment paper (or aluminum foil) lined baking sheet. Because the smoke (or burning point) of canola/vegetable oil is much higher than that of olive oil, I recommend you save your olive oil for roasting any vegetable for up to forty-give minutes at a temperature of less than 400 degrees (F). The baking time for the acorn squash ranges from 45-55 minutes (if your acorn squash are on the large size, it could take 5 minutes longer). You will done it's done when it's sharp knife tender. Roasting squash at such a high temperature helps to tenderize, caramelize and deepen it's flavor.
Personally I think making a homemade ricotta is easy. But I didn't always think that. Especially when I was making it for the first time. But it was while I was making it for the first time did I realize I had worried for naught. As much as I love and prefer the flavor of a homemade ricotta (especially one made with whole milk and heavy cream) over a store bought version, this is one time when you could easily substitute store bought for homemade. Particularly because you will be whipping it with olive oil and honey. The recipe for the homemade ricotta is provided below, but you decide what works best for you. More importantly, I don't want anything to prevent you from making this Maple Roasted Acorn Squash w/ Honey Whipped Ricotta.
There may be no more beautiful presentation of acorn squash than this one. There also may not be one any more mouthwateringly scrumptious. Cinnamon, honey, maple syrup, whipped honey ricotta, and pomegranate seeds transform the simple roasted acorn squash into something truly extraordinary. This Maple Roasted Acorn Squash w/ Honey Whipped Ricotta is destined to bring oohs and aahs at your dinner table. More importantly, it's a side dish you shouldn't wait to make until Thanksgiving or make only for Thanksgiving!
Recipe
Maple Roasted Acorn Squash w/ Honey Whipped Ricotta
Serves 4-8
Ingredients
Homemade Ricotta (Makes slightly more than 2 cups of ricotta)
6 cups whole milk, preferably organic (do not buy ultra-pasteurized milk)
2 cups heavy whipping cream, preferably organic
1/2 teaspoon Kosher salt
3 Tablespoons white vinegar
2 cups heavy whipping cream, preferably organic
1/2 teaspoon Kosher salt
3 Tablespoons white vinegar
Whipped Honey Ricotta
1 cup of homemade ricotta (see notes)
2 generous teaspoons of a good quality honey
2-3 teaspoons olive oil
Generous pinch of sea salt
1 cup of homemade ricotta (see notes)
2 generous teaspoons of a good quality honey
2-3 teaspoons olive oil
Generous pinch of sea salt
Maple Roasted Acorn Squash
2 acorn squash
2-3 Tablespoons of canola or vegetable oil
Cinnamon
Kosher salt
Black Pepper
8 teaspoons of maple syrup
1 cup Whipped Honey Ricotta
1/2 cup pomegranate seeds
Honey
Optional: Freshly grated nutmeg
Directions
Homemade Ricotta
1. In a heavy bottomed saucepan pour in the milk, heavy whipping cream, and salt.
2. Over medium heat, heat the milk/cream mixture to 200 degrees (F). This will take approximately 20 minutes.
3. Lower the heat and add the vinegar. Very, very slowly stir the vinegar for about 2 minutes (curds should begin to form).
4. Remove the pan from heat and place cover on top. Let the mixture sit for 20 minutes.
5. Ladle the ricotta curds using a slotted spoon or slotted ladle into a cheesecloth lined colander placed over a bowl. Let the mixture rest for 5-7 minutes.
6. Spoon the ricotta into a jar, cover, and place in the refrigerator.
2. Over medium heat, heat the milk/cream mixture to 200 degrees (F). This will take approximately 20 minutes.
3. Lower the heat and add the vinegar. Very, very slowly stir the vinegar for about 2 minutes (curds should begin to form).
4. Remove the pan from heat and place cover on top. Let the mixture sit for 20 minutes.
5. Ladle the ricotta curds using a slotted spoon or slotted ladle into a cheesecloth lined colander placed over a bowl. Let the mixture rest for 5-7 minutes.
6. Spoon the ricotta into a jar, cover, and place in the refrigerator.
Whipped Honey Ricotta
1. Place 1 cup of the homemade (or store bought) ricotta, 2 generous teaspoons of honey, two teaspoons of olive oil, and a generous pinch of sea salt in a food processor. Process until the mixture is smooth and creamy (approximately 2 minutes).
2. If you like your whipped honey ricotta even creamier add another teaspoon or two of olive oil and briefly process until incorporated.
3. Transfer whipped honey ricotta to a bowl. Cover and return to the refrigerator until ready to use.
1. Place 1 cup of the homemade (or store bought) ricotta, 2 generous teaspoons of honey, two teaspoons of olive oil, and a generous pinch of sea salt in a food processor. Process until the mixture is smooth and creamy (approximately 2 minutes).
2. If you like your whipped honey ricotta even creamier add another teaspoon or two of olive oil and briefly process until incorporated.
3. Transfer whipped honey ricotta to a bowl. Cover and return to the refrigerator until ready to use.
Maple Roasted Acorn Squash w/ Honey Whipped Ricotta
1. Preheat oven to 400 degrees (F). Line a baking sheet with parchment paper or aluminum foil. Set aside.
2. Cut each acorn squash in half (lengthwise). Remove the seeds and loose strings. Cut each half of the squash in half lengthwise again for a total of 8 wedges.
3. Brush the outside and inside of each of the squash quarters with canola or vegetable oil. Place on the prepared baking sheet.
4. Lightly sprinkle each quarter with cinnamon.
5. Season generously with Kosher salt and black pepper.
6. Pour a generous teaspoon of maple syrup into each quarter.
7. Roast the acorn squash in the oven for 45-55 minutes, or until the squash is easily pierced with a sharp knife.
8. Remove from the oven and transfer each squash quarter to a serving platter.
9. Top each squash quarter with a generous dollop of the Whipped Honey Ricotta. Sprinkle each one with equal amounts of pomegranate seeds. Lightly drizzle with honey. Optional but good: Add a sprinkle of cinnamon or some freshly grated nutmeg to each squash quarter.
10. Serve immediately.
Notes: (1) Instead of making homemade ricotta, you can use a good quality store bought whole milk ricotta. Follow the directions for making the Whipped Honey Ricotta. (2) You can make the ricotta the day before. The Whipped Honey Ricotta can be made early in the day or while the acorn squash is roasting. (3) The recipe above is both general and specific enough that you could easily cut the recipe in half for double it. And it's also hearty enough the vegetarian people in your life!
