Brown Butter Roasted Pumpkin with Ricotta Salata and Pomegranate Seeds

Name: Brown Butter Roasted Pumpkin with Ricotta Salata and Pomegranate Seeds
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 Servings
Ingredients: 1 heirloom pumpkin; 1 acorn squash; 1 delicata squash; 2 tablespoons olive oil; salt and pepper to taste; ½ cup ricotta salata; ½ cup pomegranate seeds; ½ bunch rosemary; ¼ cup olive oil; 3 tablespoon unsalted butter

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8 Servings
Calories
249 kcal
Course
Side Dish, Dinner
Cuisine
Mediterranean

Brown Butter Roasted Pumpkin with Ricotta Salata and Pomegranate Seeds

Demi Owens

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Roasted Butternut Squash gets all the cred this time of year – but there are so many other delicious things like Roasted Pumpkin, Delicata and Acorn Squash that need love too!

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Ingredients

Servings

For the Pumpkin and Squash

1 heirloom pumpkin
1 acorn squash
1 delicata squash
2 tablespoons olive oil
salt and pepper to taste
½ cup ricotta salata grated
½ cup pomegranate seeds

For the Fried Rosemary

½ bunch rosemary broken into 1 inch pieces
¼ cup olive oil

For the brown butter

3 tablespoon unsalted butter

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Instructions

For the Pumpkin and Squash

Preheat the oven to 400 degrees F.
Split the squash and pumpkin in half and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a cutting board and cut each half into wedges, about 8 wedges per acorn squash, 8 wedges per pumpkin and rounds for the delicata . Transfer the pieces onto a baking sheet and sprinkle with salt and pepper and drizzle with the olive oil. Bake until tender, 30 to 35 minutes.
Once tender, remove them from the oven and transfer them to a serving platter. Top with the crumbled or shaved ricotta salata and pomegranate seeds and season with salt and pepper as needed.

For the Fried Rosemary

Place the olive oil in a small skillet over medium high heat. Once the oil is hot, add the rosemary and fry until it begins to crisp up just a bit. Remove the rosemary with tongs and set on a paper towel to dry. Turn the heat off and reserve the rosemary infused olive oil for another use. Top the roasted squash and pumpkin with the rosemary leaves.

For the brown butter

Place the butter in a small skillet.
Let it melt over medium heat and cook until the butter foams and then subsides. Brown flecks will appear on top. Turn the heat off and pour the browned butter on top of the entire dish of squash, pumpkin, pomegranates and ricotta salata. Serve immediately.

Notes

Start with the pumpkin. Scrape out all the seeds and cut it into wedges. Next up, same deal with an acorn squash. To round out our trio of fall produce, we need a delicata squash which is infinetly easier to cut. I like to cut it into rounds, scoop out the seeds in the middle and keep it whole (it’s prettiest this way in my opinion).

Nutrition Information

Show Details

Calories 249kcal (12%) Carbohydrates 24g (8%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 0.2g Cholesterol 19mg (6%) Sodium 25mg (1%) Potassium 1007mg (29%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 15651IU (313%) Vitamin C 29mg (32%) Calcium 105mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 249 kcal

% Daily Value*

Calories	249kcal	12%
Carbohydrates	24g	8%
Protein	5g	10%
Fat	17g	26%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	9g	45%
Trans Fat	0.2g	10%
Cholesterol	19mg	6%
Sodium	25mg	1%
Potassium	1007mg	21%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	15651IU	313%
Vitamin C	29mg	32%
Calcium	105mg	11%
Iron	2mg	11%