Roasted Acorn Squash with Ricotta and Cranberry Recipe
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.
- 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
