If you’re looking for a cozy, fresh, and absolutely delightful dish to brighten up your fall or winter meals, you’ve got to try this Roasted Acorn Squash with Ricotta and Pomegranate Recipe. I absolutely love how sweet, creamy, and slightly tangy flavors come together in this simple yet elegant recipe. When I first tried this combo, it blew me away how such few ingredients could create something so special. Stick around because I’m sharing all my tips so your squash turns out perfect every time!
Why You’ll Love This Recipe
- Simple Prep: Roasting acorn squash is easy—just quarter, oil, and roast!
- Flavor Contrast: Creamy ricotta pairs perfectly with tart pomegranate seeds, balancing sweet and tangy.
- Versatile Serving: Enjoy this dish warm or at room temperature, great for any occasion.
- Crowd-Pleaser: My family goes crazy for this, and it’s a fantastic side for holiday tables or weeknight dinners.
Ingredients You’ll Need
The magic really lies in the harmony of these ingredients. Each one complements the other beautifully, and you’ll want to pick fresh, quality items for the best results. Plus, these pantry staples are easy to find during squash season.
- Acorn Squash: Look for medium-sized, firm squash with a dark green exterior and minimal blemishes for sweeter flesh.
- Olive Oil: Use good-quality extra virgin olive oil to get that lovely roasted depth.
- Kosher Salt and Black Pepper: Simple seasoning that makes all the flavors pop.
- Fresh Ricotta (or Burrata): Fresh ricotta adds creaminess; burrata is a richer alternative if you want to treat yourself.
- Pomegranate Seeds: Fresh seeds bring crunch and tart brightness—try to get them fresh for that juicy snap.
- Honey: A light drizzle of honey adds perfect subtle sweetness that ties it all together.
- Freshly Grated Nutmeg: Adds warmth and a hint of spice; freshly grated always tastes better than pre-ground.
Variations
I love how flexible this Roasted Acorn Squash with Ricotta and Pomegranate Recipe is. Feel free to get creative and switch things up depending on what you have or your mood.
- Use Burrata Instead of Ricotta: I tried this once for a dinner party, and wow—the creamy, buttery burrata elevates the dish beautifully.
- Swap Pomegranate Seeds for Dried Cranberries: If fresh pomegranate isn’t in season, dried cranberries give a similar tart sweetness and nice chew.
- Add Toasted Nuts: Pecans or walnuts sprinkled on top add crunch and fall flavor notes that my family adores.
- Drizzle with Balsamic Glaze: For a tangier twist, I sometimes drizzle rich balsamic reduction instead of honey—it’s a personal favorite!
How to Make Roasted Acorn Squash with Ricotta and Pomegranate Recipe
Step 1: Prep and Roast the Squash
Start by preheating your oven to 425°F (220°C). While it’s heating, wash your acorn squash and cut each into quarters. Don’t forget to scoop out the seeds and any stringy bits—you don’t want those in your dish! Lay the quarters cut side up on a large baking sheet and drizzle generously with olive oil. Sprinkle kosher salt and freshly cracked black pepper all over. Roast for 35-40 minutes, flipping the pieces halfway through so they develop a golden caramel color and become fork-tender. You’ll know they’re ready when a fork slides in easily without mushiness.
Step 2: Assemble with Ricotta and Pomegranate
Once the squash is roasted and warm, place a generous dollop of fresh ricotta or burrata on each quarter. Then sprinkle the pomegranate seeds over the top. Drizzle a bit of honey for that lovely hint of sweetness, and finish off with freshly grated nutmeg. You can serve this dish warm right away or let it come to room temperature—the flavors actually deepen if you wait a little! It’s incredibly fresh, vibrant, and inviting.
Pro Tips for Making Roasted Acorn Squash with Ricotta and Pomegranate Recipe
- Quadrant Cutter Technique: When cutting the squash, use a sharp, sturdy knife and work on a stable surface to avoid slips—this saved me from scrapes more than once!
- Don’t Overload the Pan: Give your squash pieces space on the sheet; crowding causes steaming instead of roasting, which affects texture and flavor.
- Fresh Pomegranate Only: I’ve learned frozen or packaged seeds don’t hold up well—they get soggy—so use fresh for the best crunch.
- Timing the Nutmeg: Grate the nutmeg fresh just before serving to keep its warming aroma intact—it really makes a difference!
How to Serve Roasted Acorn Squash with Ricotta and Pomegranate Recipe
Garnishes
I usually keep the garnishes simple but impactful. Fresh mint leaves add a lovely fresh note if you want a pop of green, and a light dusting of chili flakes gives it a subtle kick that surprises guests. Plus, a few toasted pistachios or walnuts bring crunch and color that everyone notices.
Side Dishes
My go-to sides for this dish are roasted chicken or a hearty grain salad—like quinoa with herbs and lemon. It also pairs wonderfully with a crisp green salad dressed in vinaigrette to balance the creaminess and sweetness.
Creative Ways to Present
For holidays, I like to arrange the stuffed squash quarters on a large platter garnished with pomegranate arils scattered around. It looks like edible confetti! Another fun idea is to serve each quarter in a small individual bowl or plate for a charming starter that feels special and festive.
Make Ahead and Storage
Storing Leftovers
When my family doesn’t finish the whole batch, I cover leftovers tightly with plastic wrap or transfer them into an airtight container and refrigerate. The ricotta holds up well for 2-3 days, but make sure to add fresh pomegranate seeds and a little honey drizzle when reheating to revive the flavors.
Freezing
I’ve frozen roasted acorn squash a few times, but to keep the texture best, I freeze the squash alone without the ricotta and pomegranate. When you’re ready to eat, thaw and reheat the squash, then add fresh toppings right before serving.
Reheating
The best way I’ve found to reheat leftover squash is gently in the oven at 350°F for 10-15 minutes to warm through without drying out. Avoid microwaving if you want to keep the texture intact. Then, just add fresh ricotta and pomegranate seeds after reheating for that fresh finish.
FAQs
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Can I use other types of squash for this recipe?
Absolutely! But acorn squash has a perfect balance of sweetness and firmness that works especially well. If using delicata or kabocha, adjust roasting time accordingly since they cook faster or slower.
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Is burrata a better choice than ricotta?
Burrata is richer and creamier, which adds indulgence—great for special occasions. Ricotta is lighter and more accessible, making it perfect for everyday meals. Both taste delicious, so pick based on your preference and budget.
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Can I prepare this recipe vegan?
Yes! Swap the ricotta with a creamy plant-based cheese or cashew cream, and drizzle with maple syrup instead of honey to make a vegan-friendly version that’s just as tasty.
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How do I know when the squash is done roasting?
The squash is ready when it’s fork-tender and lightly caramelized on the edges. Insert a fork into the thickest part; it should go in smoothly but not turn to mush.
Final Thoughts
This Roasted Acorn Squash with Ricotta and Pomegranate Recipe is one of those discoveries that instantly became a favorite in my kitchen. It’s approachable enough for a weeknight dinner but special enough for guests. I love how the flavors feel both fresh and comforting, which is why I highly recommend you give it a try soon—your taste buds will thank you!
Print
Roasted Acorn Squash with Ricotta and Pomegranate Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Acorn Squash recipe features tender, caramelized acorn squash quarters roasted to perfection and topped with creamy ricotta or burrata, sweet pomegranate seeds, a drizzle of honey, and freshly grated nutmeg. It’s a simple yet elegant dish perfect as a warm appetizer or side, showcasing autumn flavors with minimal effort.
Ingredients
Squash
- 2 whole acorn squash, cleaned and quartered
- 4 tablespoons olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Toppings
- 8-10 ounces fresh ricotta or burrata
- ½ cup pomegranate seeds
- Honey, for drizzling
- Freshly grated nutmeg, to taste
Instructions
- Preheat the oven: Heat your oven to 425 degrees Fahrenheit (220 degrees Celsius) to prepare for roasting the squash.
- Prepare the squash: Drizzle the quartered acorn squash generously with olive oil, then season with kosher salt and freshly cracked black pepper. Arrange the pieces cut side down on a large roasting pan.
- Roast the squash: Place the roasting pan in the oven and roast the squash for 35-40 minutes. Halfway through the cooking time, flip the squash quarters to ensure even roasting. The squash is done when fork tender and nicely caramelized.
- Add toppings and serve: Remove the squash from the oven and place a dollop of fresh ricotta or burrata onto each quarter. Sprinkle pomegranate seeds evenly over the squash, drizzle with honey to taste, and finish with freshly grated nutmeg. Serve warm or at room temperature for best flavor.
Notes
- When roasting acorn squash, quartering and scooping out seeds is key. The cut quarters cook evenly and develop a caramelized surface.
- Flipping the squash halfway through roasting helps achieve a tender, evenly cooked texture.
- Burrata can be used as a creamier alternative to ricotta for a richer topping.
- This dish can be served warm or at room temperature, making it versatile for any meal.
- Adjust seasoning and honey drizzle according to personal taste preferences.
Nutrition
- Serving Size: 1 quarter of stuffed roasted acorn squash
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg
