Categories: Sides
Ingredients
- 1 large acorn squash
- 3 tbsp. olive oil
- 1 tsp Kosher salt
- Black pepper
- Aged balsamic vinegar
- Toasted almonds, chopped
- Grated ricotta salata
Directions
-
Halve, seed and thinly slice squash; toss with olive oil, salt and pepper. Divide between 2 baking sheets and roast at 425 until browned and tender, about 20 minutes. Drizzle with vinegar and top with almonds and ricotta.