5 from 1 vote
Roasted Acorn Squash
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins

Roasted acorn squash topped with ricotta and pomegranate seeds is about to be your new fav fall side dish! 

Course: Side Dish
Cuisine: Mediterranean
Servings: 8 people
Author: Gaby Dalkin
  • 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
  1. Heat oven to 425 degrees F.
  2. Drizzle the squash with olive oil and arrange on a large roasting pan
  3. Transfer the baking sheet into the oven and roast for 35-40 minutes, flipping halfway, until the squash is fork tender.

  4. 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.