Acorn Squash with Crème Fraîche

When I think of fall, I think squash, hot drinks, warm spices and baking. With Thanksgiving right around the corner and the fall harvest in full swing, I became inspired to enjoy the best of what fall has to offer. Bonus tip: Try adding fresh roasted apples into this mix!

1 large acorn squash (about 2 ½ lbs)

Sea Salt

1 oz. Fresh Sage, finely chopped

4-8oz mascarpone cheese, to taste

Preheat oven to 425° and line a baking sheet with parchment paper. Cut squash in half and scoop seeds out. Place cut side down on a baking sheet and bake for 1 hour or until very soft. Let stand until cool enough to handle, then scoop flesh out into a serving bowl. Meanwhile, heat ½ cup mascarpone in a small sauté pan over medium heat until melted. Add chopped sage and swirl in pan or stir with a spoon until sage releases its aroma. Remove from heat and add to acorn squash mixture. Scoop remaining mascarpone into mixture and mash with a fork until combined. Serve hot.

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