Roasted Acorn Squash with Ricotta & Honey

by Matt on December 24, 2011

You might remember we were on a slight squash kick recently. It coincided with a visit to one of my favorite restaurants here in Long Beach, Michael’s Pizzeria. I’ve said a million times that I don’t really “do” restaurant coverage because a) it’s overdone and b) it’s not my thing. I think the irony is that I get to eat in some of the most amazing places all over the damn globe and could probably have a blog over just restaurants alone, but again, it’s best left for others. Having said that, when I do write about a restaurant it’s because I find it pretty special and/or I’ve graciously stolen a recipe to inspire me at home. This is one of those cases on both accounts.

A few things you will not engage me on unless we are best friends and in the comfort of my own home: religion, women’s reproductive rights, politics, and who makes the best pizza. I’m no dummy. Each topic is loaded with sensitivity, opinion, and weighs a million tons. I’m better off just smiling and talking about pretty plates and napkins and puppies.

When it comes to pizza, I will not argue with you about what you like or who makes the better pie. Why waste my time? I will, however, tell you that I prefer a thinner crust, only a few high quality toppings, and fired quickly at a high temperature. See? How evasive was that? Truth be told, meet my few easy requirements and chances are I’ll enjoy it. Which is why I prefer pizza napoletana. Keep your deep dish, pal.

Wait. Why on earth am I talking about pizzas and birth control when I meant to discuss acorn squash? Oh yes, Michael’s.

This little pizzeria in Long Beach makes a really delicious Neapolitan pizza just the way I like it. A very nice dough that walks the line between chewy and crunchy, a perfect tomato sauce made in-house and wonderful mozzarella on top. We visit weekly, take friends, parents, and just anyone else we can drag along. It’s casual and right up my alley. And in an effort to break my MPOP Rule (that’s Margherita Pizza Only, Please), I decided to try a few new little appetizers on the menu, one which included this baked acorn squash.

One half of an acorn squash is baked in a small cast iron skillet and then topped with honey, ricotta, and nutmeg. It’s marvelous in its sweet simplicity. I mean, it’s damn near perfect. So perfect that I had to steal it and make it at home while we’re in the middle of winter and hard squash season.  We made one with ricotta, and another with burrata. We both fell in love with the burrata version but you really can’t go wrong with either. This makes a wonderful side dish, I’d pair it with something smokey or salty as it’s definitely on the sweet side.

Roasted Acorn Squash with Ricotta (or Burrata!) and Honey adapted from Michael’s Pizzeria

2 acorn squash,  seeds removed and cut into quarters (leave the skin on!)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon cracked black pepper

10 oz fresh ricotta or 8 oz burrata.
2-4 tablespoons honey
freshly grated nutmeg
salt and pepper to taste

1. Preheat oven to 400˚ F.

2. Cut squash in half, remove seeds, cut each piece in ½  for a total of 8 wedges.

3. Place squash on baking sheet and coat with olive oil salt and pepper.

4. Roast in oven for 45-50 minutes until soft and toasty.

5. Let cool slightly, spoon on a dollop of ricotta or chunk of buratta, drizzle with honey and grate fresh nutmeg on top. Serve immediately.

Michael’s Pizzeria is located at 5616 East 2nd Street in Long Beach, California, 90803. Their website is here.



{ 6 trackbacks }

Roasted Acorn Squash with Ricotta & Honey | Shelterholic Now Food
December 24, 2011 at 8:20 am
Second recipe: Roasted acorn squash « The Hinterlands
January 7, 2012 at 4:22 pm
Roasted squash with ricotta and honey | Pippi's in the Kitchen Again
January 29, 2012 at 10:17 am
Roasted Acorn Squash with Ricotta & Honey from MattBites | Celiac Handbook
March 19, 2012 at 9:42 pm
Meatless Monday: Roasted Acorn Squash « From Sloth to Sporty
April 9, 2012 at 4:29 am
#SundaySupper: Roasted Squash with Ricotta and Honey | Pippis in the Kitchen Again
October 7, 2012 at 4:01 am

{ 15 comments… read them below or add one }

Averie @ Love Veggies and Yoga December 24, 2011 at 8:29 am

I am not usually a huge fan of ricotta (for white fattening cheesey things, my preference is vanilla buttercream or cream cheese frosting..Lol) but you made me want ricotta with honey! And you made me want squash, too.

Gorgeous pictures and recipe. And I am thin crust pizza person, too.

Merry Xmas to you, Adam, and your families!

Chris December 24, 2011 at 8:43 am

Wow, I was just thinking about how I don’t cook enough winter squash and how I have to start… this gives me the motivation and inspiration I need. Looks delicious in its simplicity… love ricotta with honey. Can’t wait to try this!

TheFromagette December 24, 2011 at 11:04 am

I am stuck on butternut – this is just the thing to change it up a bit. Looks heavenly… and I wish I could perfume my entire house with fresh nutmeg:)

Susie Bee on Maui December 24, 2011 at 11:09 am

Great! I’m roasting a combo of acorn and butternut squash for Boxing Day festivities. I’ll add some ricotta-thanks for the inspiration.

Add my vote for thin crust too.

Nicole Franzen December 26, 2011 at 7:43 am

yummmm i made some acorn squash a few weeks ago and it was SO good good. its one of those naturally sweet amazing things that we get to call a vegetable. veggie crack. love this idea with cheeeseeee. everything is better with cheese and honey!

Kristi Rimkus December 27, 2011 at 9:19 pm

The ingredients might be simple, but the flavor has to be fantastic. I could make a meal of a dish like this.

emiglia December 29, 2011 at 10:30 am

Looks delicious! I bet a nice homemade ricotta would make this simple dish sing.

Jay @ LocalFood.me December 29, 2011 at 10:44 am

This looks simply amazing. I bet a dot of maple syrup would be fantastic as well.

Nic@diningwithastud December 30, 2011 at 2:17 am

Beautiful!! I’ve never eaten acorn squash before. Looks delicious!

Miri Leigh January 1, 2012 at 5:15 pm

Looks absolutely wonderful, as always. Great color in the photos too! Happy Holidays and best wishes for a great new year to you and your family!

Sheila January 11, 2012 at 2:58 pm

I really liked these! A really simple and awesome recipe!

teresa s January 14, 2012 at 2:24 am

We are gardeners and raise our own squash. My husband just told me the other day after a trip to the cellar that some of the squash looks like it needs to be used. I’ve cooked/baked it every which way but never had it with ricotta! Sounds delish and I’ll be baking this this weekend!

treatwitch February 3, 2012 at 2:12 pm

one of my favorite vegetables, one of my favorite cheese, roasted in my most favorite style of pan

Maria February 27, 2012 at 5:54 pm

This looks beautiful and delicious.

DONNA Ormandy November 3, 2013 at 2:58 pm

Really need some healthy food, mattbites looks very appetizing.

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