Preheat the oven to 400 degrees F.

Split the squash and pumpkin in half and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a cutting board and cut each half into wedges, about 8 wedges per acorn squash, 8 wedges per pumpkin and rounds for the delicata . Transfer the pieces onto a baking sheet and sprinkle with salt and pepper and drizzle with the olive oil. Bake until tender, 30 to 35 minutes.

Once tender, remove them from the oven and transfer them to a serving platter. Top with the crumbled or shaved ricotta salata and pomegranate seeds and season with salt and pepper as needed.

Place the olive oil in a small skillet over medium high heat. Once the oil is hot, add the rosemary and fry until it begins to crisp up just a bit. Remove the rosemary with tongs and set on a paper towel to dry. Turn the heat off and reserve the rosemary infused olive oil for another use. Top the roasted squash and pumpkin with the rosemary leaves.

Place the butter in a small skillet.

Let it melt over medium heat and cook until the butter foams and then subsides. Brown flecks will appear on top. Turn the heat off and pour the browned butter on top of the entire dish of squash, pumpkin, pomegranates and ricotta salata. Serve immediately.