2 Tbsp. Blood Orange Olive Oil
1 Tbsp. Honey Ginger Balsamic
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
pinch black pepper
2 acorn or carnival squash cut in half
3/4 c. Fig Balsamic
1 c. whole milk Ricotta
1/4 c. pepitas (pumpkin seeds)
2 Tbsp. pomegranate arils
Preheat oven to 400 F. In a large bowl, combine olive oil, Honey Ginger 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 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 and smooth. To serve, dollop whipped ricotta over squash and drizzle with reduced balsamic. Sprinkle with pepitas and pomegranate for garnish and crunch.