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
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, 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
