Roasted Acorn Squash with Ricotta

Recipe by Adam Pearson and photography by Matt Armendariz

Simplicity meets sophistication in this Roasted Acorn Squash with Ricotta recipe. This dish is a delightful meeting of rich, caramelized acorn squash paired with luscious ricotta cheese.

Serves 8
Prep time 8 min
Cook time 40 min


2 whole acorn squash, cleaned and quartered
4 tablespoons olive oil
Kosher salt and black pepper
8-10 ounces fresh ricotta, or burrata
1/2 cup pomegranate seeds
Freshly grated nutmeg


Heat oven to 425.

Drizzle squash all over with olive oil and season with salt and pepper.

Place on a baking sheet and roast in the oven until the squash is golden brown and fork tender – about 30-40 min, flipping halfway.

Remove from the oven and let cool slightly, top each piece with a dollop of ricotta, a drizzle of honey, a sprinkle of pomegranate seeds and a hearty dusting of freshly grated nutmeg.

Serve warm or room temp.