Acorn Squash and Roasted Garlic Triangles | Salerno
Split the acorn squash in half, scoop out the strings and seeds, and put the
Ingredients
- 1 tbsp (15mL) butter
- 1 garlic head, roasted
- 2 acorn squash, small
- 1/4 cup (50mL) sage leaves, chopped
- 1/3 cup (75mL) pine nuts, toasted
- 1/4 tsp (1mL) nutmeg, fresh
- 1 cup (250mL) SALERNO - Traditional Ricotta
- 1/2 pkg phyllo dough sheets, approx. 30 sheets, defrosted
- salt and freshly ground pepper
- olive oil
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