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Lilly’s Table

 
 
Salmon Wellington
Roasted Pear & Beet Salad
© Lillys-Table.com Photo of Marsala Acorn Squash
 

Tags: vegetarian Nut Free Low-Glycemic Gluten-Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Marsala Acorn Squash

from Salmon Wellington with Roasted Pear & Beet Salad and Marsala Acorn Squash, the Week of November 23, 2014.
View the previous or next recipe for this meal.

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.

Ingredients

  • 1 acorn squash, cut in half and deseeded
  • ¼ teaspoon salt
  • ½ cup marsala wine, or your favorite sweet wine
  • ¼ cup ricotta cheese, or mascarpone cheese
  • 1 teaspoon honey

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 400. Place the acorn squash with the cut side up on a baking sheet. Sprinkle with salt and pour in the marsala or sweet wine. Bake for 25-35 minutes until a spoon can be gently cut into the squash.

To serve, add a dollop of the cheese and a slight drizzle of the honey- as much of each as you enjoy.