his is a lovely and simple side dish that would be wonderful at Thanksgiving or any other meal this fall and winter. It looks most elegant in individual four-ounce ramekins. Use a large heavy knife to cut the squash in half and don't forget to toast the pine nuts before mixing them into the squash.

Ingredients:

• 1 acorn squash (about 2 1/4 pounds), halved lengthwise, seeds and strings removed
• 1 teaspoon Napa Valley organic olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 large cloves Melissa's organic garlic
• 2 tablespoons Melissa's organic pine nuts, toasted
• 3 tablespoons Reggiano Parmesan cheese, shredded

Instructions:


1. Preheat the oven to 400º Fahrenheit.

2. Measure out 1/2 teaspoon olive oil into each squash half and quickly brush olive oil onto cut sides of squash and season with salt and pepper. Lay squash cut sides down on a baking sheet and place garlic next to the squash. Bake for 30 minutes, or until tender when pierced with a fork.

3. Remove squash from the oven. Carefully scoop the flesh out of the skin and into a mixing bowl. Squeeze the soft garlic out off the crispy skin. Mash the squash with the soft garlic and mix in pine nuts. Divide among five half-cup ramekins or mash into a gratin dish. Sprinkle tops with cheese and bake 15 more minutes, until tops are brown. Serve hot.