Roasted Beet & Ricotta Stuffed Acorn Squash
🍂 A warm, savory, and slightly sweet dish with creamy, nutty, and herby flavors. Perfect as a side or vegetarian main course!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
For the Roasted Acorn Squash:
✔ 2 acorn squash, halved & seeds removed
✔ 1 tbsp olive oil
✔ ½ tsp salt
✔ ¼ tsp black pepper
✔ ½ tsp cinnamon (optional, for extra warmth)
For the Filling:
✔ 2 medium beets, cooked & sliced
✔ 1 cup ricotta cheese (or cottage cheese)
✔ ¼ cup walnuts or pecans, toasted & finely chopped
✔ 1 tbsp honey or maple syrup (for drizzling, optional)
✔ Fresh sage leaves for garnish
Instructions
1️⃣ Roast the Squash:
Preheat oven to 400°F (200°C).
Brush the cut sides of the squash with olive oil and sprinkle with salt, pepper, and cinnamon (if using).
Place them cut-side down on a baking sheet lined with parchment paper.
Roast for 30-40 minutes, or until fork-tender and caramelized.
2️⃣ Prepare the Filling:
If using fresh beets, boil or roast them until tender, then peel and slice into rounds.
Toast the walnuts or pecans in a dry pan over medium heat until fragrant (2-3 minutes).
3️⃣ Assemble & Serve:
Once the squash is done, carefully flip them over.
Place 2-3 beet slices inside each squash cavity.
Add a generous spoonful of ricotta or cottage cheese.
Sprinkle with toasted nuts and drizzle with honey or maple syrup for extra sweetness.
Garnish with a fresh sage leaf for a beautiful finish!
Notes
🔸 Want more flavor? Try adding a drizzle of balsamic glaze!
🔸 Make it savory: Skip the honey & add crumbled feta instead of ricotta.
🔸 Vegan version? Use dairy-free ricotta & maple syrup.
🔸 Serving idea: Pair it with a fresh arugula salad or quinoa for a hearty meal.
Nutrition
- Serving Size: 1 stuffed acorn squash half (150g)
- Calories: 240
- Sugar: 6g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 15mg
Keywords: For added flavor, substitute ricotta with goat cheese or top with toasted walnuts. Drizzle balsamic glaze over the finished dish for a tangy twist. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F until warmed through.