Serves 4-6 as an appetizer
Ingredients
Squash
1 acorn squash
2 Tbsp olive oil
1 Tbsp saba
1 tsp Dijon mustard
½ kosher salt
¼ tsp black pepper
1 Tbsp chopped fresh thyme
Whipped Ricotta
8 oz fresh, full-fat ricotta
½ tsp salt
1 tsp espelette, or mild chili powder
Method
1. Preheat oven to 400°F.
2. Cut the squash in half, remove the seeds, and cut into 1/2-inch wedges. Toss with olive oil,
balsamic vinegar, saba, Dijon, salt, pepper, and thyme.
3. Arrange on a sheet pan in a single layer. Roast for 25-35 minutes, turning once, until tender and
well browned. Brush with any remaining balsamic mixture during the last 5 minutes of roasting.
4. While the squash roasts, combine the ricotta, salt, and espelette in a stand mixer or food
processor. Whip on high until smooth and airy, about 3-5 minutes.
5. Spread the whipped ricotta on a platter and top with the roasted squash wedges.
Serving suggestion
Pair with a glass of Soter Vineyards 2024 Ribbon Ridge Pinot Noir
