A simple recipe from Sip and Feast. Roasted acorn squash boats topped with ricotta, honey and hazelnuts. No real measurements for this one.

Acorn squash, cut in eighths, seeds scooped.
Olive oil
Salt
Pepper
Ricotta cheese (whole milk)
Hazelnuts, roasted and chopped coarse
Honey

Heat oven to 400F. Toss squash in oil with salt and pepper. Place on baking sheet lined with parchment. Roast for 50 minutes until tender and slightly browned. Let cool slightly. Scoop ricotta onto slices of squash, drizzle with honey, sprinkle with hazelnuts, salt and pepper.