Air Fryer Acorn Squash Medallions with Lemon Ricotta, Balsamic Cranberries and Crunchy Pepitas

Instructions

1. 1

   1. Preheat the Air Fryer to 190 °C / 375 °F for 3 minutes.

2. 2

   2. In a large bowl, toss the acorn squash rounds with 15 ml (1 tbsp) olive oil, salt, black pepper, and smoked paprika until evenly coated.

3. 3

   3. Arrange the squash in a single layer in the Air Fryer basket. Cook at 190 °C / 375 °F for 14 to 16 minutes, flipping halfway through, until tender with browned edges.

4. 4

   4. While the squash cooks, stir the ricotta, lemon zest, lemon juice, and 5 ml (1 tsp) honey in a small bowl until smooth and creamy.

5. 5

   5. In another heatproof bowl or a small skillet, combine the dried cranberries with the balsamic vinegar and remaining honey. Warm over low heat for 1 to 2 minutes, or microwave for 20 to 30 seconds, until the cranberries soften slightly and look glossy.

6. 6

   6. Toss the pumpkin seeds with the remaining 7 ml (1/2 tbsp) olive oil, red pepper flakes, and fresh thyme. Place them on a small piece of perforated parchment or in a shallow Air Fryer-safe dish, and cook at 180 °C / 350 °F for 2 to 3 minutes, watching carefully so they do not burn.

7. 7

   7. Arrange the hot squash rounds on a serving platter. Add spoonfuls of lemon ricotta over each medallion or between the layers.

8. 8

   8. Scatter the balsamic cranberries and crunchy pepitas on top. Finish with extra fresh thyme leaves and serve immediately.