Golden Acorn Squash Crostinis

Ingredients:

• 2 small golden acorn squash, halved, deseeded, and sliced into 2-inch squares
• 2 Tbsp olive oil
• 1/2 tsp kosher salt
• 8 ounces part-skim ricotta
• 1/2 cup pomegranate seeds
• Honey, to drizzle
• Fresh thyme, to garnish
• Pepper and sea salt, to garnish

Directions:

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a medium bowl, toss squash squares in olive oil and salt. Spread in a single layer skin side up and roast in the oven for about 15 minutes. Then flip squash to ensure an even roast and continue cooking until fork-tender. Remove from the oven and slightly cool on the baking sheet.

Spread a tablespoon or so of fluffy ricotta over each squash slice and plate them on a serving dish. Sprinkle pomegranate seeds over the tops. Drizzle with honey, fresh thyme sprigs, black pepper, and flaky salt. Serve at room temperature