Roasted Acorn Squash
Roasted acorn squash topped with ricotta and pomegranate seeds is about to be your new fav fall side dish!
Servings: 8 people
- 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)
- 1/2 cup pomegranate seeds
- Honey to drizzle
- freshly grated nutmeg
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.