Keep this holiday appetizer in your back pocket! Sliced and roasted golden acorn squash is a healthier version of crostini with colors that are perfect for Thanksgiving or Christmas (especially with a pomegranate + thyme combination). You’ll win the potluck with this one—promise!
Prep Time: 35 minutes | Makes 12 servings
- 2 small golden acorn squash, halved, deseeded, and sliced into 2-inch squares
- 2 Tbsp olive oil
- 1/2 tsp kosher salt
- 8 ounces part-skim ricotta
- 1/2 cup pomegranate seeds
- Honey, to drizzle
- Fresh thyme, to garnish
- Pepper and sea salt, to garnish
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a medium bowl, toss squash squares in olive oil and salt. Spread in a single layer skin side up and roast in the oven for about 15 minutes. Then flip squash to ensure an even roast and continue cooking until fork-tender. Remove from the oven and slightly cool on the baking sheet.
Spread a tablespoon or so of fluffy ricotta over each squash slice and plate them on a serving dish. Sprinkle pomegranate seeds over the tops. Drizzle with honey, fresh thyme sprigs, black pepper, and flaky salt. Serve at room temperature
Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com.