Winter Squash with Whipped Ricotta

Warm, cozy, and bursting with fall flavor—this baked squash with creamy ricotta is comfort food at its best. Infused with our rich olive oils and balsamic vinegars, every bite is savory, slightly sweet, and melt-in-your-mouth delicious. It’s so good, don’t be surprised when everyone comes back for seconds (or thirds!). And the best part? The leftovers taste just as amazing the next day for a quick lunch or easy dinner.

2 tablespoons of Blood Orange Olive Oil                2 acorn or carnival squash, cut in halves

1 tablespoon Maple Balsamic                                  3/4 cup of Fig or Pomegranate Balsamic

1/2 teaspoon ground cinnamon                              1 cup whole milk ricotta cheese

1/4 teaspoon ground nutmeg                                 1/4 cup pepitas

1/2 teaspoon salt                                                     2 tablespoon pomegranate arils

pinch of black pepper

Instructions:

Preheat oven to 400F. In a large bowl, combine Blood Orange olive oil, Maple balsamic, cinnamon, nutmeg, salt and pepper, whisk to combine. Add the squash halves and toss to coat. Transfer the seasoned squash to a baking sheet and roast for 15-20 minutes or until tender.

While the squash are baking, bring the Fig balsamic or Pomegranate balsamic to a simmer in a small saucepan over medium heat. Once simmering, reduce heat to low and continue to cook until reduced into a glaze. 

Place ricotta in the bowl of a stand mixer fitted with the whisk attachment and beat until fluffy or smooth. To serve, dollop whipped ricotta over squash and drizzle with reduced balsamic. Sprinkle with pepitas and pomegranate for garnish and crush. Enjoy!