I have been stuffing my face with sugar and butter and chocolate and more sugar. And I’m not complaining 1 tiny little bit. Nope. I love it. And I plan on fully embracing it for the next 10 days and then I’ll shape up, pull myself together and do a juice cleanse or something awesome to start the new year. But here’s the thing. I can’t eat just cookies and brownies and cookies all day. I need a little something something to eat for lunch as an appetizer to my cookies. Right? Tell me I’m not the only one that does this.
A few weeks back we headed out to dinner with some friends and someone ordered this roasted pumpkin thing. I was skeptical. I’ll be honest. I was like, really, I don’t know if I want roasted pumpkin. Hadn’t I consumed enough pumpkin in November? Well, guess what. I WAS SO TOTALLY WRONG. Holy moly, was I wrong. This is quite possibly the best, most festive side dish in the history of side dishes. Yes. Make it. It takes a bit of upper body strength to cut the pumpkin and the squash, but who cares. Consider it like an arm workout to combat all those cookies. Ready…
Roasted Heirloom Pumpkin and Squash with Pomegranate seeds, fried rosemary and ricotta salata.
It’s bananas. Literally. I’m in love.
The Roasted Pumpkin and Squash is kinda out of this world. And then the burst of flavor and brightness from the pom seeds is just icing on the cake. And then add in the ricotta salata and it’s basically like the most gorgeous thing you’ve ever put on a plate. I drizzled the whole thing with some brown butter, because it was that kinda day and I thought, hey, why not!
So do yourself a favor. Make this. It’s probably going to need to be on your holiday table this year because it’s so colorful and cheerful.
- 1 heirloom pumpkin
- 1 squash, any variety will do
- 2 tbsp olive oil
- salt and pepper to taste
- 1/2 cup ricotta salata
- 1/2 cup pomegranate seeds
- 1/2 bunch rosemary, broken into 1 inch pieces
- 1/4 cup olive oil
- 3 tbsp unsalted butter
- Preheat the oven to 400 degrees F.
- Split the squash and pumpkin in half and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a cutting board and cut each half into 4 pieces. Transfer the pieces onto a baking sheet and sprinkle with salt and pepper and drizzle with the olive oil.
- Bake until tender, 30 to 35 minutes. Once tender, remove them from the oven and transfer them to a serving platter. Top with the crumbled ricotta salata and pom seeds and season with salt and pepper as needed.
- Place the olive oil in a small skillet over medium high heat. Once the oil is hot, add the rosemary and fry until it begins to crisp up just a bit. Remove the rosemary with tongs and set on a paper towel to dry. Turn the heat off and reserve the rosemary infused olive oil for another use.) Top the roasted squash and pumpkin with the rosemary.
- Place the butter in a small skillet.
- Let it melt over medium heat and cook until the butter foams and then subsides. Brown fleck will appear on top. Turn the heat off and pour the browned butter on top of the entire dish of squash, pumpkin, pomegranates and ricotta salata. Serve immediately.
I like to leave the skins on the pumpkin and the squash because its totally edible for one, and if I try to take it off, I end up butchering half of the pumpkin or squash off! So you can leave it on too!