If you’re looking for a dish that’s as stunning to look at as it is delicious, I can’t recommend this Roasted Acorn Squash with Ricotta and Pomegranate Recipe enough. It’s got the perfect balance of sweet, savory, and tangy flavors, plus that beautiful pop of ruby pomegranate seeds that makes you smile before you even take a bite. Whether you’re cooking for a cozy weeknight or a special dinner, this recipe always feels like a warm hug on a plate.
Why You’ll Love This Recipe
- Simplicity at Its Best: Few ingredients, minimal prep, but maximum flavor every single time.
- Flavor Explosion: Sweet roasted squash paired with creamy ricotta and tart pomegranate is a combo that knocks it out of the park.
- Versatile & Crowd-Pleasing: Works as a side, a light main, or even a festive appetizer – my family goes crazy for it!
- Beautiful Presentation: The colors and textures make it great for impressing guests without extra fuss.
Ingredients You’ll Need
These few simple ingredients come together in perfect harmony here. I love how easy it is to find everything at any grocery store, and the fresh ricotta adds a luxurious creaminess that contrasts beautifully with the tartness of the pomegranate.
- Acorn Squash: Fresh acorn squash is key—look for firm ones without soft spots. The natural sweetness really shines once roasted.
- Olive Oil: Use good quality extra virgin olive oil for that rich, fruity flavor when roasting.
- Kosher Salt and Freshly Cracked Black Pepper: These seasonings enhance the natural flavors without overpowering anything.
- Fresh Ricotta (or Burrata): Creamy, mild ricotta makes the dish feel indulgent; burrata is even creamier if you want to splurge.
- Pomegranate Seeds: Fresh seeds add a burst of juicy sweetness and gorgeous color.
- Honey: A light drizzle brings everything together with a touch of natural sweetness.
- Freshly Grated Nutmeg: Just a sprinkle elevates the whole dish with subtle warmth and earthiness.
Variations
I like to keep this recipe quite classic, but I’ve experimented with a few twists depending on what I have on hand or the mood I’m in — and you should definitely feel free to do the same! This dish is forgiving and invites creativity.
- Add Warm Spices: Sometimes I sprinkle a little ground cinnamon or smoked paprika on the squash before roasting for an extra aroma boost.
- Swap the Cheese: If ricotta isn’t your thing, goat cheese or feta add a tangy depth that works beautifully.
- Make it Vegan: Replace ricotta with a creamy cashew cheese and drizzle with maple syrup instead of honey.
- Boost the Crunch: Toasted walnuts or pepitas sprinkled on top add a satisfying texture contrast.
How to Make Roasted Acorn Squash with Ricotta and Pomegranate Recipe
Step 1: Prep and Roast the Acorn Squash
Start by preheating your oven to 425°F (220°C). While it comes to temperature, cut your acorn squash into quarters — be careful, the skins can be tough! Scoop out the seeds with a spoon and toss them or save them for roasting later. Lay the squash pieces skin side down on a baking sheet, drizzle with olive oil, then sprinkle generously with kosher salt and fresh black pepper. Flip the quarters halfway through roasting at around 20 minutes. Roast for about 35-40 minutes total until the flesh is tender and easily pierced with a fork. This roasting step caramelizes the natural sugars and makes the squash melt-in-your-mouth.
Step 2: Add Ricotta, Pomegranate, Honey & Nutmeg
Once the squash is out of the oven and still warm, spoon a generous dollop of fresh ricotta or burrata onto each quarter. Then sprinkle the jewels of pomegranate seeds all over — the contrast in both flavor and texture is magical. Drizzle lightly with honey to balance the tart and creamy. Finally, grate a little fresh nutmeg on top. You’ll hear me say this a lot, but freshly grated nutmeg is a game-changer here; it adds an unexpected warmth that ties everything together.
Step 3: Serve Warm or at Room Temperature
This dish can be served immediately while still warm or allowed to come to room temperature—both ways taste fantastic. I usually enjoy it at room temp when serving guests because it lets the flavors meld a little more. Plus, it’s easier to hold the squash quarters by hand, making it ideal for casual dinners or holiday gatherings.
Pro Tips for Making Roasted Acorn Squash with Ricotta and Pomegranate Recipe
- Choose Uniform Squash: Picking acorn squash similar in size ensures even roasting, so none gets too mushy or too firm.
- Don’t Skip the Flip: Flipping halfway through roasting helps caramelize both sides evenly—trust me, it makes a difference.
- Use Fresh Nutmeg: Freshly grating nutmeg on top gives a brighter, more aromatic punch than pre-ground nutmeg.
- Serve Soon for Best Texture: I learned that waiting too long makes the ricotta lose its creaminess, so try to serve within an hour of assembly.
How to Serve Roasted Acorn Squash with Ricotta and Pomegranate Recipe
Garnishes
I love adding a few extra scattered pomegranate seeds on top right before serving—they keep that juicy crunch and make the dish look so festive. A drizzle of honey is also essential for me to bring out the sweetness. Occasionally, I’ll sprinkle some chopped fresh herbs like mint or parsley for a fresh, herbal note that brightens every bite.
Side Dishes
This recipe pairs beautifully with simple roasted chicken or grilled meats. For a vegetarian meal, I often add a warm grain salad or lightly dressed greens on the side. It’s also a lovely complement to quinoa pilaf or a rich lentil stew—perfect for cozy fall dinners.
Creative Ways to Present
Once, I served this roasted acorn squash recipe in hollowed-out halves at a dinner party, scooping the ricotta and pomegranate inside for guests to dig in with a spoon—everyone loved it! You can also plate it cut into smaller cubes for a pretty appetizer or stack the pieces for a modern, layered look.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare because my family eats this fast!), store the squash and toppings separately. Keep roasted squash chunks in an airtight container in the fridge for up to 3 days. Store ricotta and pomegranate seeds in separate containers to prevent sogginess.
Freezing
Squash freezes well if you have to, but I don’t recommend freezing the assembled dish with ricotta and pomegranate because they lose their texture and freshness. Instead, freeze the roasted squash on a baking sheet first, then transfer to a freezer-safe bag. Use within 2 months.
Reheating
To reheat leftovers, warm the roasted squash gently in a 350°F oven or microwave until heated through. Add fresh ricotta and pomegranate seeds just before serving to keep their texture. Avoid microwaving the whole assembled dish or the ricotta will turn watery.
FAQs
-
Can I use a different type of squash for this recipe?
Absolutely! While acorn squash is traditional here for its naturally sweet, nutty flavor and attractive shape, you can swap in delicata or kabocha squash as well. Just adjust roasting times since some squashes cook faster.
-
What if I don’t have fresh ricotta? Can I use something else?
You can use burrata for an even creamier texture or cream cheese if you prefer a tangier bite. Goat cheese or feta also work nicely but have stronger flavors, so use less. Just avoid pre-shredded cheeses here—they won’t melt the same way.
-
Is this recipe gluten-free and suitable for special diets?
Yes, this recipe is naturally gluten-free and vegetarian. It’s also easy to make vegan by swapping ricotta for a plant-based cheese alternative and honey for maple syrup.
-
Can I prepare this recipe ahead of time?
You can roast the squash a day ahead and store it separately, but add the ricotta, pomegranate, honey, and nutmeg just before serving to keep everything fresh and vibrant.
Final Thoughts
This Roasted Acorn Squash with Ricotta and Pomegranate Recipe is close to my heart because it’s one of those dishes that feels effortlessly elegant but is so easy to make. I still remember the first time I tried it—how the sweet warmth of the squash melted into the creamy ricotta and brightened by those juicy pomegranate seeds blew me away. Whether you’re new to cooking squash or a seasoned pro, this recipe invites you to savor each bite and enjoy something truly nourishing and delightful. I can’t wait for you to try it and hear what you think!
Print
Roasted Acorn Squash with Ricotta and Pomegranate Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Acorn Squash recipe is a simple and elegant way to enjoy the natural sweetness of acorn squash. Roasted to tender perfection, it’s drizzled with olive oil, topped with fresh ricotta or burrata, accented with juicy pomegranate seeds, a drizzle of honey, and a hint of freshly grated nutmeg for a perfect balance of flavors and textures. It can be served warm or at room temperature, making it a versatile side dish for any meal.
Ingredients
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, for drizzling
- Freshly grated nutmeg, for topping
Instructions
- Preheat Oven: Heat your oven to 425 degrees F (220 degrees C) to prepare for roasting the squash.
- Prepare Squash: Drizzle the acorn squash quarters with olive oil evenly on all sides. Season them with kosher salt and freshly cracked black pepper to enhance the flavor.
- Roast Squash: Arrange the squash quarters on a large roasting pan or baking sheet in a single layer. Place them in the oven and roast for 35-40 minutes, flipping halfway through, until the squash is fork tender and caramelized.
- Add Toppings: Remove the roasted squash from the oven. Place a generous dollop of fresh ricotta or burrata in each squash quarter. Sprinkle the pomegranate seeds evenly atop each piece for a burst of freshness and color.
- Finish and Serve: Drizzle honey over the topped squash to add subtle sweetness. Finally, grate fresh nutmeg on top for a warm, aromatic finish. Serve immediately warm or allow to cool to room temperature before serving.
Notes
- When roasting acorn squash, cutting into quarters and scooping out the seeds simplifies preparation.
- To ensure even cooking, flipping the squash halfway is important to achieve a nice caramelization.
- Fresh ricotta or burrata can be substituted based on preference or availability.
- This dish can be served either warm or at room temperature for versatility.
- For a vegan option, substitute ricotta with a plant-based cheese alternative and honey with maple syrup.
Nutrition
- Serving Size: 1 quarter of squash with toppings
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg
![The Best Chicken Ramen Noodles [Of All Time] Recipe](https://evelynseats.com/wp-content/uploads/2025/06/0_0-1749385410884-768x960.webp)
