Recipe by Adam Pearson and photography by Matt Armendariz
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.