Roasted Pumpkin & Squash with Fried Rosemary
A stunning side dish that’s rustic yet elegant—sweet roasted squash and pumpkin, creamy ricotta salata, tart pomegranate, and the crispy herbaceous crunch of fried rosemary all brought together with nutty brown butter. A true autumn showstopper.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 8 1x
Ingredients
For the Pumpkin and Squash:
2 heirloom pumpkins
2 acorn squash
2 delicata squash
4 tablespoons olive oil
Salt and pepper, to taste
1 cup ricotta salata, grated
1 cup pomegranate seeds
For the Fried Rosemary:
1 bunch rosemary, broken into 1-inch pieces
½ cup olive oil
For the Brown Butter:
6 tablespoons unsalted butter
Instructions
Preheat oven to 425°F (220°C). Cut squash and pumpkin into wedges or slices. Toss with olive oil, salt, and pepper. Spread on baking sheets and roast for 30–35 minutes, flipping once, until golden and tender.
While vegetables roast, heat olive oil in a small skillet. Fry rosemary pieces for 30–45 seconds until crispy. Transfer to a paper towel and season lightly with salt.
In another pan, melt butter over medium heat. Continue cooking until it turns golden brown and smells nutty—about 4–5 minutes. Remove from heat.
Arrange roasted vegetables on a platter. Drizzle with brown butter, then sprinkle with ricotta salata, pomegranate seeds, and crispy rosemary.
Serve warm or at room temperature.
Nutrition
- Calories: 340
- Fat: 24g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g