Description

This Roasted Acorn Squash recipe features tender, caramelized squash quarters topped with creamy fresh ricotta or burrata, bright pomegranate seeds, a drizzle of honey, and a hint of freshly grated nutmeg. It delivers a perfect balance of sweet, savory, and nutty flavors, making it a delightful and elegant side dish or light vegetarian meal that can be served warm or at room temperature.

Ingredients

Scale

Squash

2 whole acorn squash, cleaned and quartered
4 tablespoons olive oil
Kosher salt, to taste
Freshly cracked black pepper, to taste

Toppings

8-10 ounces fresh ricotta or burrata
½ cup pomegranate seeds
Honey, to drizzle
Freshly grated nutmeg, for garnish

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Instructions

Preheat the Oven: Set your oven to 425 degrees Fahrenheit (220 degrees Celsius) to ensure it’s hot enough for roasting the squash to a tender, caramelized finish.
Prepare the Squash: Drizzle the acorn squash quarters evenly with olive oil, then season generously with kosher salt and freshly cracked black pepper. Arrange the pieces skin-side down on a large roasting pan or baking sheet to promote even cooking.
Roast: Transfer the baking sheet to the preheated oven. Roast the squash for 35-40 minutes, flipping the pieces halfway through the cooking time to ensure they become fork tender and develop a golden roasted exterior.
Add Toppings: Once the squash is tender and out of the oven, place a generous dollop of fresh ricotta or burrata on each squash quarter. Follow this by sprinkling pomegranate seeds over the top, adding a drizzle of honey to enhance the natural sweetness, and finishing with a light dusting of freshly grated nutmeg.
Serve: Serve the roasted acorn squash warm for the best flavor, or at room temperature as preferred. This dish works perfectly as a side or a vegetarian main course.

Notes

For ease, simply cut the acorn squash into quarters and scoop out the seeds before roasting—no peeling required.
Use a sturdy roasting pan to hold the squash securely while roasting.
Feel free to substitute ricotta with burrata for a creamier texture and richer flavor.
This recipe can be prepared in advance and served at room temperature, making it perfect for entertaining.
Adjust seasoning according to taste; a little extra honey can add more sweetness if desired.

Nutrition

Serving Size: 1 quarter of roasted acorn squash with toppings
Calories: 220
Sugar: 10g
Sodium: 150mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 6g
Cholesterol: 15mg