Oven Roasted Squash with Ricotta and Pomegranate Seeds

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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2 kabocha squash

6 leaves fresh sage, thinly sliced 

1 large white onion, sliced 

3 tablespoons extra-virgin olive oil 

1/2 teaspoon ground Aleppo pepper 

1/2 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

Garlic Confit:

Cloves from 1 head of garlic, peeled

1 cup extra-virgin olive oil 

Sweet Garlic Ricotta:

1 1/2 cups ricotta

Kosher salt

1 cup pomegranate seeds 


  1. For the squash: Preheat the oven to 350 degrees F.
  2. Cut the squash in half along the equator. Scoop out seeds and discard. Cut into 1 1/2-inch crescent-like slices, then cut the slices in half and place in a large bowl. Add the sage, onions, olive oil, Aleppo pepper, salt and black pepper. Toss, then place in a baking dish. Bake until the squash is caramelized and tender but still holding its shape, about 50 minutes.
  3. For the garlic confit: Add the garlic and oil to a small saucepan over medium heat. Simmer, uncovered and undisturbed, about 30 minutes. Cool, then place garlic, half of the oil and 2 tablespoons water in a blender and puree. Set aside.
  4. For the sweet garlic ricotta: Add the ricotta and 3 tablespoons pureed garlic confit to a bowl and whisk to combine. Season to taste with salt. Set aside.
  5. Place the squash on a serving platter. Dollop with the sweet garlic ricotta and garnish with the pomegranate seeds.
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