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Ingredients
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Roasted Acorn Squash
Ricotta Filling
Topping & Garnish
Method
Roasted Acorn Squash
- 1
Preheat and prepare squash
Preheat oven to 400°F (200°C). Wash the acorn squash, slice each in half through the stem, and scoop out seeds and stringy pulp with a spoon. Pat cut sides dry with a paper towel.
- 2
Season and roast
Brush the cut sides and cavities of each squash half with 2 tablespoons olive oil. Season evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Drizzle the 1 tablespoon maple syrup into the cavities of the squash halves. Place squash cut-side up on a baking sheet lined with parchment or a lightly oiled sheet pan. Roast until tender and caramelized at the edges, about 35–45 minutes depending on size (test by inserting a knife through the flesh near the thickest part — it should slide in easily).
Ricotta Filling
- 3
Mix ricotta
While the squash roasts, combine 1 cup whole-milk ricotta, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Stir until smooth and tasting balanced; adjust salt, honey, or lemon to preference. Chill briefly if desired to let flavors meld.
Topping & Garnish
- 4
Toast pepitas
In a small skillet over medium heat, melt 1 tablespoon unsalted butter. Add 1/4 cup pepitas and 1/4 teaspoon smoked paprika. Toast, stirring frequently, until pepitas are fragrant and beginning to brown, about 3–5 minutes. Remove from heat and stir in 1/8 teaspoon crushed red pepper flakes and a pinch of flaky sea salt (about 1/4 teaspoon). Let cool slightly.
- 5
Assemble and finish
When the squash is done roasting, remove from oven and let cool 3–5 minutes. Spoon a generous dollop (about 2–3 tablespoons) of the ricotta mixture into the cavity of each squash half. Scatter the toasted pepitas over the ricotta, sprinkle with chopped fresh parsley, and finish with a light pinch of flaky sea salt. Serve warm.