Roasted Acorn Squash Ricotta Cranberry

Sweet roasted acorn squash filled with creamy ricotta and topped with tangy cranberry sauce is a vibrant fall side or vegetarian main that always draws a crowd at my table. This dish balances savory and sweet flavors for a beautiful presentation and a comforting bite every time.

The first time I made this was for a small Thanksgiving with friends when our oven was packed with other dishes. We all agreed this recipe was the standout of the meal and it has made its way into my regular autumn rotation ever since.

Ingredients

• Acorn squash: Choose firm heavy squashes with deep green skin and no soft spots They caramelize beautifully when roasted
• Olive oil: Adds richness and helps the squash roast evenly Choose extra virgin for best flavor
• Salt and pepper: Essential to enhance the sweetness of the squash and balance the dish
• Ricotta cheese: Gives the perfect creamy contrast to the tender roasted squash Opt for whole milk ricotta for a richer flavor
• Cranberry sauce or pomegranate arils: Brightens and sweetens the dish Use homemade or high quality cranberry sauce for best results
• Fresh thyme or rosemary: Fresh herbs add aroma and color Use what you have on hand or what looks freshest

Step-by-Step Instructions

Prepare the Squash:

Slice the acorn squashes in half from stem to tip and scoop out the seeds Using a sturdy chef knife is helpful Work carefully to protect your fingers

Season and Roast:

Brush the cut side of each squash half with olive oil Be generous so the edges caramelize evenly Sprinkle with salt and black pepper Place the squash cut side up on a baking sheet and roast at four hundred degrees Fahrenheit for thirty five to forty minutes until fork tender and the edges are turning golden brown

Make the Ricotta and Garnish:

While squash is roasting check your ricotta for creaminess If it seems dry stir in a spoonful of cream or a drizzle of olive oil Pick your fresh thyme or rosemary and remove the leaves from the stems

Fill and Serve:

When squash is tender remove from oven Let cool briefly before filling each cavity with a scoop of ricotta Top generously with cranberry sauce or scatter pomegranate arils Finish with fresh herbs Serve warm for best flavor

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Squash is one of my favorite fall vegetables and I love how it holds up beautifully to roasting. My mom always served roasted squash at family gatherings and adding ricotta and cranberry sauce turns it into something special that impresses everyone.

Storage Tips

Store leftover filled squash in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until warmed through. I like to add a little extra ricotta or herbs before serving leftovers to freshen up the flavor.

Ingredient Substitutions

You can swap acorn squash for delicata or small butternut squash if you like. For the filling, goat cheese or whipped feta makes a tangy alternative to ricotta. Pomegranate arils add a pop of color if you do not have cranberry sauce on hand.

Serving Suggestions

This recipe makes a beautiful vegetarian centerpiece for a holiday meal. Serve alongside roasted turkey or prime rib for a balanced spread. For a lighter meal, pair with a leafy green salad and a loaf of crusty bread. The colors look especially nice on a large platter for a family style dinner.

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Cultural Context

Stuffed roasted squash dishes are popular in many cultures thanks to the abundance of fall squash. This version has an American holiday twist, using familiar Thanksgiving ingredients like cranberry sauce and ricotta for creaminess. It is a nod to both tradition and creativity.

Recipe FAQs

→ How do you know when acorn squash is perfectly roasted?

The flesh should be completely tender and easily pierced with a fork. Caramelized edges are a good sign of proper roasting.

→ Can I replace ricotta with another cheese?

Yes, try goat cheese or mascarpone for a different creamy texture and subtle flavor variation.

→ Is it possible to use pomegranate instead of cranberry sauce?

Absolutely—pomegranate arils offer a fresh and juicy alternative, adding both sweetness and crunch.

→ What fresh herbs complement this dish?

Thyme or rosemary provide aromatic notes, but sage or parsley also work beautifully as garnishes.

→ How should leftovers be stored?

Keep leftovers covered in the refrigerator for up to three days. Reheat gently in the oven before serving.