I made these Ricotta and Acorn Squash Tarts for the first time for Thanksgiving dinner years ago based on a recipe from food and wine. They made it back on the Thanksgiving 2010 menu as well. Ricotta and Acorn Squash Tarts have become one of my go-to knock their socks off hors d’oeuvres, especially for fall and winter entertaining. The Ricotta and Acorn Squash Tarts taste amazing both warm and at room temperature. They’re approachable, but elegant; don’t you love their refined but rustic look? They’re delicious and a bit unexpected; the flavors are perfectly traditional, and yet savory tarts are still a little unusual. They make ahead or freeze ahead perfectly, which is always something I look for in a good entertaining recipe. I will admit that there are a lot of steps to making them, but it’s easy to make several at a time, which makes them especially fun to pull out of the freezer a week or so later and have something special ready at a moment’s notice. And did I mention they’re delicious? These Ricotta and Acorn Squash Tarts are definitely a great dish to have in your arsenal for the night your really want to … Continue reading →