50 minutes
Roasted acorn squash wedges with sweet honey, tangy balsamic vinegar, shallots, and creamy taleggio cheese, topped with toasted almonds and Aleppo pepper.
Acorn Squash, halved, seeded, and cut into 1-inch wedges
0 lb
each
tablespoons
Dark Honey
tablespoons
teaspoons
to taste
Large Shallot, thinly sliced
each
teaspoons
Soft Cow's Milk Cheese, torn into pieces
0 oz
Toasted Salted Almonds, coarsely chopped
cups
teaspoons
each
Flaky Sea Salt
to taste
Bitter Lettuces
handful
1. Roast the Squash
Preheat your oven to 400ºF and set up a shallow 2-quart casserole dish or an 11×7-inch baking dish. Arrange the acorn squash wedges in the dish with the thyme sprigs nestled in between. In a small bowl, whisk together the olive oil, 2 tablespoons of the honey, kosher salt, and black pepper. Pour this mixture over the squash and toss to coat each piece thoroughly. Arrange the squash so that the wedges stand upright, skin side down, like little boats. Roast the squash for 45 to 50 minutes, or until it is soft and caramelized.
2. Pickle the Shallots
While the squash is roasting, prepare the pickled shallots by combining the shallot slices, balsamic vinegar, 1 teaspoon of honey, and a pinch of salt in the same small bowl used earlier. Let the shallots pickle for at least 30 minutes.
3. Add Cheese and Almonds
Once the squash is done, sprinkle the torn cheese pieces over the wedges, followed by the chopped almonds and Aleppo pepper. Grate some lemon zest over the top for a fresh citrus note. Return the dish to the oven for about 5 minutes, just enough to melt the cheese slightly.
4. Finish and Serve
Finish the dish by squeezing the juice from half a lemon over the squash, and drizzle with additional balsamic vinegar and olive oil. Add a sprinkle of flaky sea salt and more Aleppo pepper to taste. Serve the roasted squash with lemon wedges, a handful of bitter lettuces, and the pickled shallots on the side.
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