If you're thinking about Thanksgiving (and you BETTER be by now!), this recipe is one you might want to add to your list. It's relatively easy, but impressive looking - and tasting!
I love the addition of the burrata or ricotta along with honey and the nutmeg seasoning. Those touches really transform a simple roasted acorn squash into something even more flavorful. Of course the honey adds just a little sweetness - and looks great too.
And I just had to include a quick note about opening a squash. It can be tough (and a little dangerous for your digits) to do. I've done it plenty of times and read many different hints and tips for getting it done. One of my favorites is this one from TheKitchn.com: The Best Way to Cut an Acorn Squash in Half. And if you're a more visual person, here's another method (in video) from Martha Stewart: How to Cut an Acorn Squash.
A little about the What's Gaby Cooking site. It's a fun site that Gaby calls "a celebration of what it’s like to live the California Girl Life". She nicely mixes in posts about food, travel, and entertaining.
Well, as you can probably tell I'm a lover of squash - especially winter squash. I know it's two weeks in a row (enough with the squash already!), but this recipe caught my eye this week.
Give it a whirl! (I promise, next week no squash!) Have a great weekend!