#happyhourclub: calabash squash + ricotta

This post is way overdue but perfect timing in terms of holiday meal planning. A while ago my friends (and alumi contributors) gathered together for a fun meal consisting of a GIANT Calabash squash I found while shopping the local farmer's market in Atwater Village. This gorgeous green pear shaped squash not only fed the four of us but also some studio visitors that day. The best part about this meal was it was easy to make—a huge plus for this girl.

From our Friendsgiving shoot featuring the #emojiinthewild, Calabash Squash. Photo via @ivansocal

To get started, you need to find your own giant squash. I highly recommend visiting your local farmer's market or natural food store for either this type of summer squash or there are some wonderful winter squash options to chose from. The season for squash is in the fall. There are a variety of different squashes but this green Hubbard squash was easier to prep when cutting than it's thick-skinned cousin the butternut squash.

Wash and prep the squash by slicing up nice 1/2-1 inch slices. You might need a friend on hand to help with this process if your squash is is as large as ours.
Place slices on baking sheet. Sprinkle on coconut or olive oil, slices of garlic, a touch of cinnamon and brow sugar. Bake for 45 mins at around 350 degrees. (check in on them around 30 to be sure)
Once ready, plate and serve with ricotta and honey. Enjoy!

calabash squash

Prep your calabash squash with garlic, brown sugar and cinnamon

the perfect veggie side for any meal: baked squash + ricotta

Big thank you to Farrah, Brian and Ivan for sharing and helping prepare this wonderful meal. 

Photos by Ivan Solis, Styled by Marissa Berrini