Description
A hearty, autumnal stuffed acorn squash featuring roasted beet, creamy ricotta, and crunchy walnuts that exude a bright, savory, low‑calorie flavor profile, perfect for cozy dinners or impressive gatherings.
Ingredients
Scale
- 1 acorn squash, halved and seeded
- 1 medium roasted beet, cubed
- 1 cup ricotta cheese
- 1/4 cup crumbled feta
- 1/2 cup toasted walnuts`,`2 cloves roasted garlic, minced
- 2 tablespoons maple syrup
- 2 tablespoons extra‑virgin olive oil
- Juice of 1 lemon
- Fresh thyme leaves (plus extra for garnish)
- Salt and pepper to taste
- Lemon zest for finishing
Instructions
- Preheat the oven to 400°F (200°C).
- Halve and seed acorn squash; roast until tender.
- Roast beet cubes until caramelized; set aside.
- Combine beet, ricotta, feta, walnuts, garlic, maple syrup, thyme, lemon juice in a bowl.
- Fill squash halves and bake for 5 more minutes.
- Let rest, then plate and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American