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Ashfer Biju

Ashfer Biju
Executive Chef
Perrine NYC & The Pierre, A Taj Hotel

Honey-Roasted Acorn Squash with Honey-Lemon Ricotta and Spicy Hazelnut Granola

Recipe courtesy of Chef Ashfer Biju
Sponsor: National Honey Board

Servings: 24



  • 6 oz rolled oats
  • 6 oz hazelnuts, roughly chopped
  • 3 oz sunflower seeds
  • ½ c honey
  • 1 1/4 tsp red chile flakes
  • 1 1/4 tsp kosher salt
  • 1 1/4 tsp crushed peppercorns

Cheese Mixture

  • 1 lb ricotta cheese
  • ¼ c honey
  • 2 lemons, zested and juiced
  • Salt and pepper, as needed
  • 4 oz Parmesan cheese, grated
  • 8 oz hazelnut powder

Acorn Squash

  • ½ c honey
  • 2 oz olive oil
  • 1 sprig thyme
  • 2 tsp salt
  • 1 1/4 tsp crushed peppercorns
  • 8 medium acorn squash, seeded, cut in segments, skin on
  • 1 head garlic, crushed


  • 1 bunch parsley, chopped
  • 1 oz extra-virgin olive oil
  • 1 1/4 tsp crushed peppercorns


For the Granola:

  1. Combine all the ingredients. Spread on an oiled sheet pan and bake in a 350 degree F oven or under a heated kitchen pass until the mixture is dry and crunchy. Cool and store in an airtight container.

For the Cheese Mixture:

  1. Whip the ricotta with the honey, lemon zest and juice, and season with salt and pepper. Fold in the Parmesan and hazelnut powder and taste for seasoning. Fill a pastry bag fitted with a plain tip with the cheese mixture. Keep aside.

For the Acorn Squash:

  1. Preheat a convection oven to 375 degrees F.
  2. Prepare a marinade by whisking together the honey and olive oil. Add the thyme, salt and pepper.
  3. Toss the marinade with the squash and spread the squash on a sheet pan with the crushed garlic. Roast for 20 minutes, or until the squash is cooked through.
  4. Increase the heat to 400 degrees F, then cook another 5 minutes to get a deeper, darker color on squash.

To plate:

  1. Place 4 or 5 pieces of squash per serving on an ovenproof dish. Pipe several dollops of cheese mixture over the squash. Gratinate under a salamander until the cheese starts to turn golden brown. Remove and top with a generous sprinkling of granola and chopped parsley. Spoon over extra-virgin olive oil and top with crushed peppercorns.

Chef’s Notes

  1. Cooking time of the squash may vary depending on the ripeness of the fruit. Leaving the skin on provides a great texture for the final product.
  2. Make sure the squash is patted dry before the marinade is applied.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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