Delicata Squash Recipe
roasted squash, ricotta, toasted pepitas, pomegranate seeds, hot honey
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roasted Delicata Squash
Toppings
Method
Preparing the Roasted Delicata Squash
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Squash
Wash the delicata squash thoroughly. Cut each squash in half lengthwise and scoop out the seeds using a spoon.
- 3
Season the Squash
Drizzle the cut sides of the squash with olive oil, then sprinkle with salt and black pepper to taste.
- 4
Roast the Squash
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and caramelized. You can check for doneness by piercing the flesh with a fork.
Assembling the Dish
- 5
Prepare Toppings
While the squash is roasting, prepare the toppings. In a small bowl, mix together the ricotta cheese and set aside.
- 6
Toast Pepitas
In a dry skillet over medium heat, toast the pepitas for about 3-5 minutes or until they are golden and fragrant. Stir occasionally to prevent burning.
- 7
Assemble the Dish
Once the squash is roasted, remove it from the oven and let it cool for a few minutes. Flip the squash halves over and generously spoon the ricotta cheese into each half.
- 8
Add Toppings
Sprinkle the toasted pepitas and pomegranate seeds over the ricotta-filled squash. Drizzle hot honey over the top to add a spicy sweetness.
- 9
Serve
Serve warm as a side dish or a light main course.