As summer fades into fall, markets trade out their fleshy tomatoes, sweet corn and juicy peaches for fall and winter’s long-lasting bounty. Winter squash, far from its younger, fresher summer varieties, come in an array of colors and shapes and make an excellent addition to your fall menu. Enjoy the first taste of the season with our fresh-from-the-market winter squash guide.
Acorn Squash WedgesAcorn Squash Wedges with Ricotta, Honey and Rosemary
Acorn squash features a dark green rind with a yellow splotch, vertical lines from stem to bottom and an orange flesh. Mainly used for roasting, its skin is tough to cut through, but edible. Acorn squash is nutty and benefits from being sweetened, like in this recipe.
Based on Michael’s Pizzeria in Long Beach, California
What You Need:
2 acorn squash, seeds removed and cut into quarters or eighths