Roasted Acorn Squash

Roasted acorn squash topped with ricotta and pomegranate seeds is about to be your new fav fall side dish! I love kicking off this season with all of the fall things, some roasted squash, butternut squash pasta and fall harvest salad.

 

Roasted Acorn Squash at a Glance

• 🕒 Total Time: 45 minutes
• 👪 Servings: 8
• 🍝 Cuisine Type: American / Fall Side Dish
• 🧂 Flavor Profile: Caramelized acorn squash toasted with olive oil then topped with creamy ricotta (or burrata), bright pomegranate seeds, honey drizzle and freshly grated nutmeg
• 📖 Dietary Info: Vegetarian; contains dairy (ricotta/burrata), gluten-free if toppings are chosen accordingly
• 📦 Storage Notes: Refrigerate roasted squash (without toppings) in an airtight container for 3-4 days; can freeze raw or roasted for future use
• ⭐ Why You’ll Love It: An elegant, effortless fall side that takes simple squash and elevates it with creamy cheese and bright seasonal toppings.

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Why I Love This Recipe

If you've never roasted acorn squash before - you're in for a treat! Squash is one of those vegetables that doesn't require much work. Just roast it off and the natural flavors shine. It's important to let squash really caramelize when roasting so those crispy bits bring out all the flavor.

Roasted Acorn Squash can take on any number of flavor profiles - but for this one I went with a sweet topping of honey, nutmeg, ricotta and pomegranate seeds. It's equal parts delicious and gorgeous!

When you're roasting acorn squash, all you have to do it cut it into quarters, scoop out the seeds, place it onto a baking sheet, drizzle with olive oil and roast! It couldn't be easier, just like roasted carrots! Pretty easy right? And while these Acorn Squash quarters are roasted to perfection and loaded up with some ricotta cheese, you could also swap out the ricotta for burrata! Or skip the cheese and drizzle with some extra herb infused melted butter! What more could you ask for in a simple side dish!? Roasted Acorn Squash is one of those things that you'll make once, and then again and again and again and again 🙂

Ingredients

*For a full list of ingredients and instructions please see recipe card below.

How to Make Roasted Acorn Squash

Step 1: Wash the entire acorn squash and trim the ends off with a sharp knife. Carefully cut the squash in half from top to bottom. Using a spoon, scoop out the insides of the squash and discard. Slice each half into 2-3 pieces and transfer to a parchment lined baking sheet.

Step 2: Drizzle the squash with olive oil, salt and pepper. Transfer into a 425 degree oven and roast. Halfway through roasting, take the sheet pan out of the oven and flip the squash to make sure they are cooking evenly.

Step 3: Once out of the oven, place a dollop of ricotta or burrata in each of the squash quarters , sprinkle with equal amounts of the pomegranate seeds, drizzle with honey and top with freshly grated nutmeg. Can be served warm or at room temperature.

How to Store Roasted Acorn Squash

You can store the roasted acorn squash in an airtight container in the fridge for about 3-4 days. I recommend storing the squash as is without the ricotta and the toppings. This way it will store better, and you can also warm the squash in the oven or microwave, and then prep with all the toppings when it is time to eat.

How to Freeze Roasted Acorn Squash

You can store the roasted squash in its current or mashed form, in freezer bags or airtight containers. To defrost, just warm on the stove or microwave. This can be used for eating or as an ingredient in other things, like a pasta filling, sauce or a soup. You can also freeze the squash raw, if needed.

Tips & Tricks

Go for a ripe squash. Look for one that feels heavy for its size with firm skin. A heavier squash = sweeter flesh. And darker patches? Totally normal, they usually mean it sat in the sun and got even sweeter.

Cut it safely. Acorn squash can be stubborn, so use your sharpest knife. Start by slicing off a tiny piece of the bottom so it sits flat, then cut straight down the middle. Stability is everything here.

Scoop it clean. Remove all the seeds and stringy bits so the seasoning sticks evenly and the squash roasts beautifully.

Score the flesh lightly. A few shallow cuts across the surface help the butter and seasoning melt into all the nooks and crannies for extra flavor.

Brush generously with melted butter or oil. Don’t be shy. The fat helps the squash caramelize and keeps it from drying out. Butter gives richness; olive oil gives extra crisp edges.

Season boldly. Salt is non-negotiable. Add pepper, garlic powder, paprika, or whatever you’re feeling. Acorn squash is sweet and mellow, so it loves a strong seasoning moment.

Roast cut-side down for caramelized edges. Starting face-down helps the squash steam a little and get tender, then flip it if you want those deep golden, glossy edges.

Don’t rush the roast. Roast until the squash is truly fork-tender. Undercooked squash is bland and firm let it get soft, sweet, and buttery.

Add a finishing drizzle. A little maple syrup, balsamic glaze, or chili crunch right out of the oven adds that final pop and makes the squash feel restaurant-level.

Serve it however you love it. As halves, in wedges, scooped into a bowl, tossed into a grain salad acorn squash plays well with basically everything in the fall and winter.

FAQs

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!

And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today