Roasted Butternut Squash gets all the cred this time of year – but there are so many other delicious things like Roasted Pumpkin, Delicata and Acorn Squash that need love too!
On their own, each of these vegetables is delicious, but throw them all together and add some brown butter, pomegranate seeds and grated ricotta salata and you’re in business. This is quite possibly the 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 consider it your workout for the day to combat all those cookies and pies that are in our future.
Let’s break it down shall we? First – grab any small pumpkin that your heart desires. Scrape out all the seeds and cut it into wedges. Next up, same deal with an acorn squash. To round out our trio of fall produce, we need a delicata squash which is infinetly easier to cut. I like to cut it into rounds, scoop out the seeds in the middle and keep it whole (it’s prettiest this way in my opinion). After roasting these, you then get a burst of flavor and brightness from the pomegranate seeds. 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! Sounds perfect right?!
Do yourself a favor and make this. It’s probably going to need to be on your Thanksgiving table this year because it’s just downright gorgeous.
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
- 1 heirloom pumpkin
- 1 acorn squash
- 1 delicata squash
- 2 tablespoons olive oil
- salt and pepper to taste
- 1/2 cup ricotta salata, grated
- 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 wedges, about 8 wedges per acorn squash, 8 wedges per pumpkin and rounds for the delicata . 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 or shaved ricotta salata and pomegranate 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 leaves.
- Place the butter in a small skillet.
- Let it melt over medium heat and cook until the butter foams and then subsides. Brown flecks 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 am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!