Acorn Squash with Spinach and Ricotta

Ingredients

• 1 acorn squash, halved, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/2 cup diced onion
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 400°F (204°C).
2. In a large bowl, combine the squash cubes, olive oil, salt, and pepper. Toss to coat.
3. Spread the squash in an even layer on a baking sheet. Roast for 20 minutes or until tender.
4. In a large skillet over medium heat, add the garlic, onion, oregano, basil, thyme, and red pepper flakes. Sauté for 5 minutes or until the vegetables are softened.
5. Add the spinach and sauté for 1 minute or until wilted.
6. Add the roasted squash to the skillet and mix to combine.
7. Stir in the ricotta and Parmesan cheese. Cook for 1 minute or until the cheese is melted.
8. Garnish with parsley before serving.

Interesting Facts

• Acorn squash is a type of winter squash that is packed with vitamins and minerals.
• Spinach is a nutrient-rich leafy green that is a great source of iron and calcium.
• Ricotta cheese is made from whey and is a great way to add creaminess to a dish.