Keep this holiday appetizer in your back pocket! Sliced and roasted golden acorn squash is a healthier version of crostini with colors that are perfect for Thanksgiving or Christmas (especially with a pomegranate + thyme combination). You’ll win the potluck with this one—promise!
Prep Time: 35 minutes | Makes 12 servings
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
Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes a
