Go Back
+ servings
Print Recipe
5 from 4 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 mins
Cook Time40 mins
Total Time45 mins
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


  • 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.