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Prep
Difficulty
Easy
Time
Estimate
1 hour
Trim, cut and roast the beets. Cut the acorn squash in half and roast. Assemble the salmon. Peel, halve the pears and add to the beet’s roasting pan on the lowest rack. After a few minutes, place the salmon in the oven on the top shelf. Slice and assemble the salad. Pull out the salmon to rest. Finish the acorn squash with the mascarpone or ricotta dollop & honey.
Roasting pears in the same pan as the red beets will bleed the color into the edges of the fruit giving them an irresistible tie-dye look. Meanwhile your beets will be roasted into sweetness.
Acorn Squash is baked with a little puddle of sweet marsala wine. Substitute another sweet sherry, rose or sweet white wine instead. It is finished with a generous dollop of ricotta or mascarpone cheese and a tiny drizzle of honey. If you ever make fresh ricotta, this is the place to use it.
Salmon is wrapped in pastry dough and baked until it is puffed and golden. The pastry keeps the moisture in, which helps you avoid drying out the fish. There are two ways of preparing this dish. One is as a large fillet wrapped up, perfect for a buffet style brunch since you would simply cut off a small piece. The other is in individual pieces, which is lovely for a sit down dinner.
