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4.91 from 10 votes

Roasted Acorn Squash

Roasted acorn squash topped with ricotta and pomegranate seeds is about to be your new fav fall side dish! 
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Mediterranean
Servings: 8 people
Author: Gaby Dalkin

Ingredients

  • 2 whole acorn squash cleaned and quartered
  • 4 tablespoons olive oil
  • kosher salt and freshly cracked black pepper
  • 8-10 ounces fresh ricotta (or buratta)
  • ½ cup pomegranate seeds
  • Honey to drizzle
  • freshly grated nutmeg

Instructions

  • Heat oven to 425 degrees F.
  • Drizzle the squash with olive oil and arrange on a large roasting pan
  • Transfer the baking sheet into the oven and roast for 35-40 minutes, flipping halfway, until the squash is fork tender.
  • 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.

Notes

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!

Nutrition

Calories: 120kcal | Carbohydrates: 3g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 14mg | Sodium: 24mg | Potassium: 55mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 0.2mg