Roasted Acorn Squash

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4.91 from 11 votes

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

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Cuisine: Mediterranean

Servings: 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

Go for a ripe squash. Look for one that feels heavy for its size with firm skin. A heavier squash = sweeter flesh. And darker patches? Totally normal, they usually mean it sat in the sun and got even sweeter.

Cut it safely. Acorn squash can be stubborn, so use your sharpest knife. Start by slicing off a tiny piece of the bottom so it sits flat, then cut straight down the middle. Stability is everything here.

Scoop it clean. Remove all the seeds and stringy bits so the seasoning sticks evenly and the squash roasts beautifully.

Score the flesh lightly. A few shallow cuts across the surface help the butter and seasoning melt into all the nooks and crannies for extra flavor.

Brush generously with melted butter or oil. Don’t be shy. The fat helps the squash caramelize and keeps it from drying out. Butter gives richness; olive oil gives extra crisp edges.

Season boldly. Salt is non-negotiable. Add pepper, garlic powder, paprika, or whatever you’re feeling. Acorn squash is sweet and mellow, so it loves a strong seasoning moment.

Roast cut-side down for caramelized edges. Starting face-down helps the squash steam a little and get tender, then flip it if you want those deep golden, glossy edges.

Don’t rush the roast. Roast until the squash is truly fork-tender. Undercooked squash is bland and firm let it get soft, sweet, and buttery.

Add a finishing drizzle. A little maple syrup, balsamic glaze, or chili crunch right out of the oven adds that final pop and makes the squash feel restaurant-level.

Serve it however you love it. As halves, in wedges, scooped into a bowl, tossed into a grain salad acorn squash plays well with basically everything in the fall and winter.

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