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Brown Butter Roasted Pumpkin with Ricotta Salata and Pomegranate Seeds
5 from 4 votes

Brown Butter Roasted Pumpkin with Ricotta Salata and Pomegranate Seeds

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!

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

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
    Cup of Yum
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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
  1. 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
  1. Place the butter in a small skillet.
  2. 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

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: 8 Servings

Amount Per Serving

Calories 249

% 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.