The New Year always means a fresh start in my house. I try to tidy up rooms that were left in a haphazard holiday mess, re-acquaint myself with the idea of going to the gym, and of course sub the plates of Christmas cookies for healthier options. But before you groan at the thought of a diet post, may I remind you that this recipe calls for a healthy dose of Mascarpone cheese and is guaranteed to leave you feeling happy, satisfied, and far from deprived. Roasted Acorn Squash with Mascarpone & Balsamic is my kind of “healthy” meal. The heartiness of roasted squash becomes light and almost decadent when nestled on top of a bed of sweet, creamy mascarpone and drizzled in a balsamic reduction. Of course I do top it with a generous portion of baby greens salad…just to show that I’m putting in a healthy effort. Enjoy! – Leah
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- 1-Acorn Squash
- 4 Tbs Mascarpone Cheese
- Grated Parmesan
- 2- Tbs Pepitas (pumpkin seeds)- toasted
- ¼ cup Balsamic Vinegar, plus more for the salad
- Baby Greens
- Olive Oil
- Salt & Pepper
- 1. Preheat oven to 400 degrees and line a rimmed baking sheet with foil. Spray with non-stick cooking spray and set aside.
- 2. Wash acorn squash and slice in half, scooping out and discarding seeds. (Leaving the skin on)
- 3. Using a serrated knife, carefully slice squash into 1” thick slices and arrange on baking sheet. Drizzle generously with olive oil. Season with salt and pepper and bake for 30-40 minutes or until fork tender.
- 4. While the squash cooks reduce ¼ cup of balsamic vinegar in a small saucepan over medium-low heat until it begins to thicken. Remove from heat and set aside.
- 5. In a small bowl toss baby greens with olive oil and a drizzle of balsamic.
- 6. To Plate: Spread 2-Tbs Mascarpone cheese on each serving plate. Top with a slice of squash, a drizzle of the balsamic reduction, baby greens salad, toasted pepitas and shredded Parmesan. Serve warm.
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