Description
A simple and delicious recipe for roasted acorn squash quarters topped with creamy ricotta, sweet pomegranate seeds, a drizzle of honey, and freshly grated nutmeg. Perfect as a warm side dish or a light vegetarian appetizer.
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 oven: Heat your oven to 425 degrees Fahrenheit to prepare for roasting the squash.
- Prepare squash: Drizzle the quartered acorn squash with olive oil, season with kosher salt and freshly cracked black pepper, then arrange them in a single layer on a large roasting pan or baking sheet.
- Roast squash: Place the baking sheet in the oven and roast for 35-40 minutes, flipping the squash pieces halfway through to ensure even cooking, until they are fork tender and golden brown on the edges.
- Add toppings: Remove the roasted squash from the oven. Place a dollop of fresh ricotta or burrata on each squash quarter, evenly sprinkle with pomegranate seeds, then drizzle with honey and finish with a sprinkle of freshly grated nutmeg.
- Serve: Serve the stuffed roasted acorn squash warm or at room temperature, as a comforting side dish or a light, flavorful appetizer.
Notes
- Roasting acorn squash is easy; simply quarter, seed, drizzle with olive oil, and roast.
- You can substitute burrata for ricotta for a creamier texture.
- Adjust honey drizzle to your taste preference for sweetness.
- This dish works well warm or at room temperature, making it great for entertaining.
- Ensure the squash is fork tender before removing from the oven to achieve the best texture.
Nutrition
- Serving Size: 1 squash quarter with toppings
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg
