Brown Butter Roasted Pumpkin with Ricotta Salata and Pomegranate Seeds
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
8 Servings
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Calories
249 kcal
-
Cuisine
Mediterranean
Brown Butter Roasted Pumpkin with Ricotta Salata and Pomegranate Seeds
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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
For the Pumpkin and Squash
- 1 pumpkin heirloom variety
- 1 acorn squash
- 1 delicata squash
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- ½ cup ricotta salata cheese grated
- ½ cup pomegranate seeds
For the Fried Rosemary
- ½ rosemary broken into 1 inch pieces, bunch
- ¼ cup olive oil
For the brown butter
- 3 tablespoon butter unsalted
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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