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This roasted acorn squash with ricotta and cranberry sauce offers a delightful blend of sweet and savory flavors perfect for a cozy meal. The tender caramelized squash pairs beautifully with creamy ricotta and the bright tartness of cranberry, creating a dish that feels both comforting and elegant.
I first made this recipe during autumn when those lovely acorn squashes were plentiful and it quickly became a favorite in my household. Its balance of flavors reminds me of peaceful family dinners around the table.
Ingredients
- Two acorn squashes: halved and seeded these bring sweet, nutty flavor and make a beautiful edible vessel
- Two tablespoons of olive oil: to promote caramelization and add richness choose a good quality extra virgin variety for depth
- Salt and black pepper: to season enhancing all the natural flavors
- One cup of ricotta cheese: for creaminess and mild tang select fresh ricotta with a smooth texture
- One cup of cranberry sauce or pomegranate arils: adding a refreshing tart contrast opt for homemade sauce if possible
- Fresh thyme or rosemary: to garnish providing an herbal aroma and visual freshness pick sprigs with vibrant green color
Instructions
- Preheat:
- Preheat your oven to 200 degrees Celsius.
- Season:
- Brush the cut sides of the squash generously with olive oil and season well with salt and pepper to help develop flavor during roasting.
- Roast:
- Place the squash halves cut side up on a baking tray lined with parchment or lightly oiled to prevent sticking and roast them for 35 to 40 minutes until they are tender all the way through and the edges begin to caramelize lightly.
- Fill:
- Once roasted, fill the centers with a generous scoop of ricotta cheese adding creaminess and mildness against the sweet squash. Top with the cranberry sauce or scatter pomegranate arils for a burst of vibrant tartness.
- Finish:
- Finish by sprinkling fresh thyme or rosemary over the top. Serve the squash warm so the flavors meld beautifully and textures remain inviting.
One of my favorite parts is how the roasting brings out the natural sweetness of the acorn squash which pairs perfectly with the creamy ricotta and tart cranberries. This dish always sparks warm memories of crisp autumn afternoons spent cooking with family.
Storage tips
Store any leftovers covered in the refrigerator for up to two days. Reheat gently in the oven to maintain the texture of the squash and avoid drying out the ricotta.
Ingredient substitutions
You can swap ricotta for goat cheese or mascarpone for a tangier or richer twist. Fresh cranberries gently cooked with a bit of honey make an excellent alternative to cranberry sauce.
Serving suggestions
Serve this as a light main course alongside a crisp green salad or as part of a fall-inspired vegetarian buffet. A glass of dry white wine like Sauvignon Blanc complements the flavors beautifully.
Enjoy this warm roasted squash as a cozy seasonal main that pairs sweetness and tartness in every bite. It’s an elegant yet simple dish to share with family.
Common Recipe Questions
- → Comment choisir la courge poivrée idéale ?
Préférez une courge ferme, sans taches ni fissures, avec une peau brillante qui garantit sa fraîcheur.
- → Peut-on remplacer la ricotta ?
Oui, un fromage frais doux comme le fromage de chèvre ou le mascarpone peut convenir selon vos préférences.
- → Quelle alternative à la sauce canneberge ?
Des graines de grenade apportent une touche acidulée similaire et une jolie couleur.
- → Comment savoir si la courge est bien rôtie ?
La chair doit être tendre et légèrement caramélisée, facilement percée à la fourchette.
- → Peut-on préparer ce plat à l’avance ?
Oui, la courge rôtie peut être préparée à l’avance et garnie juste avant de servir pour préserver la fraîcheur.