Serves 6-8

Cut the ends of the squash and cut in half, and cut in half again so you have 4 halves per squash. Take the seeds out. Season the flesh side with salt and pepper. Roast, skin side up, for 30 minutes at 350.

Remove from the oven, and when cooled, slice each half into 3 long pieces.

For the almond ricotta: check out the bison stuffed squash recipe a couple posts back or you can use dairy or dairy free store bought ricotta.

To assemble:

Spread a dollop of almond ricotta on each piece of squash. Top with a big spoonful of pesto. Top the squash with the mixed herbs. I like to finish with a pinch of Maldon sea salt, a drizzle of extra virgin olive oil and the pomegranates!

The post Pesto and Almond Ricotta Squash Boats appeared first on Chef Amber.

Instructions:
Preheat the oven to 400.

Pick the grapes from their stems and place on a roasting pan. Add the oil, sherry, thyme, salt and pepper and toss. Roast for 25 minutes. For the Almond Ricotta, blend all ingredients in a high speed blender using a tamper until creamy.

Spread a couple big dollops of cheese onto your toasted bread. Top with grapes. Drizzle with honey and a couple fresh thyme leaves!

The post Toast-Roasted Thyme Grapes, Almond Ricotta, Honey appeared first on Chef Amber.

Instructions:
Put all ingredients into a bowl. Mash all together with your hands! Roll into golf ball size balls or press into a bar. They keep for 10 days in the refrigerator and freeze very well.

The post Oat Blueberry Balls appeared first on Chef Amber.