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Maple Roasted Acorn Squash with Mascarpone, Pomegranate, and Hot Honey

October 11, 2021
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A thick, creamy layer of whipped mascarpone topped with lightly dressed arugula, perfectly roasted acorn squash, all the crispy crunchy textures, and a drizzle of spicy honey: this Maple Roasted Acorn Squash with Mascarpone, Pomegranate, and Hot Honey is the ultimate fall party pleaser!
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A thick, creamy layer of whipped mascarpone topped with lightly dressed arugula, perfectly roasted acorn squash, all the crispy crunchy textures, and a drizzle of spicy honey: this Maple Roasted Acorn Squash with Mascarpone, Pomegranate, and Hot Honey is the ultimate fall party pleaser!

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So, it’s Thanksgiving season, and you’re in charge of bringing the vegetables. Do you go with salad, roasted veggies, etc? The options are fairly limited. You don’t want something boring, but, also, how exciting can a simple squash or sweet potato get? Well, let me introduce this Maple Roasted Acorn Squash with Mascarpone, Pomegranate, and Hot Honey. With the hearty addition of maple roasted acorn squash, a unique fluffy whipped mascarpone, and all the textures and flavors from some maple dijon dressed arugula, pomegranate seeds, and hot honey: this dish is definitely not boring. I swear it will be the talk of the table!!

the breakdown…

This Maple Roasted Acorn Squash with Mascarpone, Pomegranate, and Hot Honey has a few components, but they’re all super simple! Start off by prepping your acorn squash. Acorn squash is that delicious… well… acorn-looking green squash that’s practically everywhere this time of year. While delicata or butternut squash would also be delicious in this recipe, I love the soft interior and crispy texture of the skin that the acorn squash brings to the mix. Plus, when tossed with some maple syrup for sweetness, a bit of olive oil and garlic powder for crisp, and salt to balance things out, you’ve got the perfect roasted vegetable… honestly it’s hard to not eat these slices straight off the baking sheet!! 

Alas, you’ve got to wait roughly 30 minutes for those to roast up in the oven, so you can go ahead and work on the rest of the salad. In my opinion, one of the most fun parts of this dish is the whipped mascarpone. While many fall salads go with a crumbled goat cheese or feta, this dish opts for a whipped variety — acting as the perfect spread for the bottom of this dish. With just a bit of greek yogurt and some creamy mascarpone in a food processor, you get a luscious, fluffy whipped cheese that truly takes this dish above and beyond. Don’t skip it!!

A thick, creamy layer of whipped mascarpone topped with lightly dressed arugula, perfectly roasted acorn squash, all the crispy crunchy textures, and a drizzle of spicy honey: this Maple Roasted Acorn Squash with Mascarpone, Pomegranate, and Hot Honey is the ultimate fall party pleaser!

and some greens…

Next up, get working on some simply dressed arugula. I emphasize simple, because, really, this is not your classic greens based salad. Really, the arugula just acts as a nice barrier between the whipped mascarpone and the rest of the toppings. No need to go with anything crazy! Just whisk up some apple cider vinegar, a bit of dijon, some maple syrup, and of course the holy trifecta of salad dressing: olive oil, salt, and pepper. Toss it with you arugula and voila! Your greens are done. It’s time to start assembling!

Speaking of which, let’s talk about toppings! You’ve got that warm, perfectly caramelized maple acorn squash, of course, but you’ve also got to throw on some toasty pecans and pomegranate seeds. The pecans can easily be substituted for any other nut or seed. Walnuts, pumpkin seeds, and almonds would all be delicious. Really, you just need that good crunch in there! Plus, with that juicy crisp from fresh pomegranate seeds, the textures in this Maple Roasted Acorn Squash with Mascarpone, Pomegranate, and Hot Honey are seriously out of this world. If you can find pomegranate seeds, dried cranberries also work well!

all about that hot honey!!

To finish everything off, go in with a drizzle of hot honey. Mike’s hot honey is my favorite, but you could also make your own. This step is truly what makes this dish magical, in my opinion. But, if you are opposed to spice, pomegranate molasses would also be a nice addition… or you could leave the drizzle out, but that’s boring. It’s truly the best!

A thick, creamy layer of whipped mascarpone topped with lightly dressed arugula, perfectly roasted acorn squash, all the crispy crunchy textures, and a drizzle of spicy honey: this Maple Roasted Acorn Squash with Mascarpone, Pomegranate, and Hot Honey is the ultimate fall party pleaser!

how to serve this up…

This is Maple Roasted Acorn Squash with Mascarpone, Pomegranate, and Hot Honey is seriously one of my favorite fall recipes. Serve it up with a simple protein, like salmon or chicken, and you’ve got yourself the perfect weeknight dinner. Better yet? Bring it to your Thanksgiving potluck, or even just a fall dinner party. This dish never fails to please a crowd, trust me.

I hope you love this Maple Roasted Acorn Squash with Mascarpone, Pomegranate, and Hot Honey as much as I do! Let me know what you think in the comments below:)

Maple Roasted Acorn Squash with Mascarpone, Pomegranate, and Hot Honey
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Maple Roasted Acorn Squash with Mascarpone, Pomegranate, and Hot Honey

Recipe by Annie PatrickCourse: Side dish, Salad, Vegetable, Main CourseCuisine: American, FallDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

A thick, creamy layer of whipped mascarpone topped with lightly dressed arugula, perfectly roasted acorn squash, all the crispy crunchy textures, and a drizzle of spicy honey: this Maple Roasted Acorn Squash with Mascarpone, Pomegranate, and Hot Honey is the ultimate fall party pleaser!

Ingredients

  • acorn squash:

  • 1 medium acorn squash, seeds removed and thinly sliced

  • 2 tbsp olive oil

  • 2 tsp garlic powder

  • 2 tbsp pure maple syrup

  • Salt, to taste

  • whipped mascarpone:

  • 8 oz mascarpone cheese

  • ½ cup feta or goat cheese, crumbled

  • ½ cup plain greek yogurt

  • 2 tbsp water

  • A pinch of salt, to taste

  • arugula:

  • 2 tbsp apple cider vinegar

  • 1 tsp dijon mustard

  • 1 tbsp maple syrup

  • 1 tbsp olive oil

  • Salt and pepper, to taste

  • 3 cups baby arugula

  • assembly:

  • ½ cup pecans, toasted and chopped

  • ¾ cup pomegranate seeds

  • Hot honey, to drizzle (store bought or homemade)

Instructions

  • Preheat the oven to 425. Line two large baking sheets with parchment paper.
  • Toss the acorn squash slices with the olive oil, garlic powder, maple syrup, and salt. Spread out on the baking sheets, then transfer to the oven. Roast for 30-40 minutes, flipping halfway through.
  • In a food processor, whip the mascarpone, feta or goat cheese, greek yogurt, water, and salt until smooth and fluffy. Scrape down the sides occasionally to ensure that everything is combined.
  • In the bottom of a large bowl, whisk the apple cider vinegar, dijon mustard, maple syrup, olive oil, salt, and pepper. Toss with the baby arugula.
  • To assemble your salad, layer the whipped mascarpone along the bottom of your serving platter. Top with some of the dressed arugula, roasted squash, pecans, and pomegranate seeds. Finish with a drizzle of hot honey. Serve and enjoy!
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