Introduction

Roasted acorn squash stuffed with creamy ricotta and tangy cranberry makes a delightful fall dish. It’s simple to prepare, visually appealing, and perfect as a side or a light vegetarian main.

Four small dark green pumpkins are cut in half and placed on a wooden cutting board, each showing three layers: the bottom layer is the roasted orange pumpkin flesh with a slightly charred edge, the middle layer is a dollop of white creamy cottage cheese, and the top layer consists of glossy red pomegranate seeds mixed with a dark purple sauce, garnished with small green herb sprigs on top. Some loose green herb sprigs lie next to the pumpkins on the board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 acorn squashes, halved and seeded
2 tablespoons olive oil
Salt and black pepper, to taste
1 cup ricotta cheese
1 cup cranberry sauce or pomegranate arils
Fresh thyme or rosemary, for garnish

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: Brush the acorn squash halves with olive oil and season with salt and black pepper.
Step 3: Place the squash cut side up on a baking tray and roast for 35–40 minutes, until the flesh is tender and caramelized.
Step 4: Remove the squash from the oven and fill the centers with ricotta cheese.
Step 5: Top the ricotta with cranberry sauce or pomegranate arils and garnish with fresh thyme or rosemary.
Step 6: Serve the roasted acorn squash warm.

Tips & Variations

For a nutty flavor, sprinkle toasted walnuts or pecans on top before serving.
Use pomegranate arils for a fresh, juicy texture instead of cranberry sauce.
Add a drizzle of honey or maple syrup for extra sweetness if desired.
Swap ricotta with goat cheese for a tangier taste.

Storage

Store leftover roasted squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving to maintain its texture and warmth.

How to Serve

The image shows four halved dark green squash pieces with bright orange, smooth, cooked flesh on a wooden board. Each squash half is topped with a white creamy cheese layer, covered with shiny, red pomegranate seeds, and garnished with small green herb sprigs. A glossy, dark syrup is drizzled over the ingredients, adding shine and depth. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the squash in advance and assemble with ricotta and cranberry just before serving to keep it fresh and vibrant.

Can I use a different type of squash?

Certainly! Butternut or delicata squash also work well, though roasting times may vary slightly.

Roasted Acorn Squash with Ricotta and Cranberry Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

This Roasted Acorn Squash Ricotta Cranberry recipe offers a delightful combination of sweet and savory flavors. Tender, caramelized acorn squash halves are roasted to perfection, then filled with creamy ricotta cheese and topped with tangy cranberry sauce or juicy pomegranate arils. Finished with fresh herbs, this dish makes a beautiful and flavorful side or light main course that’s perfect for fall and holiday meals.

Author: Elias
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Squash

2 acorn squashes, halved and seeded
2 tablespoons olive oil
Salt and black pepper, to taste

Filling & Garnish

1 cup ricotta cheese
1 cup cranberry sauce or pomegranate arils
Fresh thyme or rosemary, for garnish

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the acorn squash.
Prepare Squash: Brush the cut sides of the acorn squash halves with olive oil, then season them evenly with salt and black pepper to enhance their natural flavor.
Roast Squash: Arrange the squash halves cut side up on a baking tray. Roast in the preheated oven for 35 to 40 minutes or until the flesh is tender and caramelized, indicating they are perfectly cooked.
Fill and Garnish: Once roasted, carefully fill the center cavities of each squash half with ricotta cheese. Top the ricotta with your choice of cranberry sauce or pomegranate arils, then sprinkle fresh thyme or rosemary leaves over the top for a fragrant finish.
Serve Warm: Serve the filled and garnished roasted acorn squash warm, making it a comforting and visually appealing dish perfect for any occasion.

Notes

Use pomegranate arils for a fresh and slightly tart alternative to cranberry sauce.
Ensure the squash is tender by testing with a fork before removing from the oven.
For a dairy-free version, substitute ricotta with a plant-based cheese alternative.
Fresh herbs can be swapped with sage or parsley depending on preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: acorn squash, roasted squash, ricotta, cranberry sauce, fall recipe, holiday side, vegetarian dish, easy roasting, healthy side dish