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
Scale
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
