Acorn Squash Tart with Prosciutto and Pomegranate

December 8, 2015 | | |

This post may contain affiliate links. Read about my affiliate policy.

Acorn Squash Tart with Prosciutto and Pomegranate ready for serving.I never used to care about the food at holiday parties.

In the Cocktails and Confessions era, Selena mostly forgot about the “eat” part, opting to simply “drink and be merry.” Sequins and champagne were the highlights of the season, and things like cheese plates and fancy finger food seemed more like festive party decorations than necessities. (Bad, Selena.)

But over the past few years, I’ve noticed a shift. Maybe it’s because anything more than a glass of champagne guarantees an extended stay in the hurt locker (help me, I’m old), or maybe my roommate has finally started to rub off on me, but I’m now very much into holiday apps.

I deeply appreciate a well thought out selection of cured meats and cheeses, and I certainly won’t say no to the occasional pig in a blanket or Christmas cookie with my wine spritzer (aka party drink of modern CHAMPIONS).

Logan is quite pleased.

Acorn Squash Tart with Prosciutto and Pomegranate baked and unsliced.Given my growing love of holiday party fare, I’ve committed to upping my seasonal appetizer game. I’m 99% sure beef tenderloin crostini will always be my favorite, but this Acorn Squash Tart with Prosciutto and Pomegranate certainly gives those boss bites a run for their money.

Realistically, anything with puff pastry and melted cheese is a serious crowdpleaser, but this tart takes things a step further. The buttery, flaky pastry is topped with creamy fontina and goat cheese, sprinkled with fresh thyme, and then decorated with thinly sliced prosciutto and crescents of roasted acorn squash. Once the tart is perfectly puffy and golden brown, it gets finished with more crumbled goat cheese and lots of ruby red pomegranate arils. It’s sweet and savory MAGIC.

And the colors! All kinds of merry and bright.

Acorn Squash Tart with Prosciutto and Pomegranate sliced and ready to serve.Please don’t be intimidated by this tart’s puff pastry element, peeps. It’s store-bought. I’m all about scratch cooking, but when it comes to puff pastry…fuck no. I hate making the stuff. I still have acid flashbacks to baking various puff pastry creations under the gun at culinary school—so much folding, and rolling, and sweating, and praying. Ain’t nobody got time for that during the holiday season. Especially when you can buy perfectly good dough at the supermarket.

(If you happen to be a weirdo unicorn that enjoys the misery process of puff pastry making, The Kitchn can walk you through a good dough recipe.)

Acorn Squash Tart with Prosciutto and Pomegranate sliced into squaresI’m clearly pushing this tart as an appetizer, but it also makes a fun brunch or dinner option. And as always, feel free to make it your own. Delicata or butternut squash would be equally delicious here, and the sky’s the limit when it comes cheese variations. It’s also fabulous sans prosciutto for ze vegetarians. (Hallelujah!)

Acorn Squash Tart with Prosciutto and Pomegranate unslicedp.s. Congratulations to Elizabeth, the winner of last week’s giveaway, and a huge thank you to everyone that entered!! I really appreciate so many of you sharing your holiday traditions with me. I know you only did it for the KitchenAid Coffee Maker and Hatchery goodies, but I laughed, cried, and generally felt all warm and fuzzy reading about your favorite seasonal activities. I wanted to do all of them. (Particularly the ones involving pajama sets and booze.) Happy holidays, friends! 

Shop this post

Like what you read? Share it!

Never miss a post!

Get new recipes and lifestyle tips delivered straight to your inbox.


  1. Athletic Avocado on December 9, 2015 at 9:34 pm

    I love this combo of flavors here, so interesting and tasty! This is such a great and festive Christmas appetizer!

  2. chelsea on December 8, 2015 at 7:37 pm

    Is the skin not tough/a problem?? (I mean, I trust you, but usually squash skin isn’t that great)

    • Serena_Wolf on December 8, 2015 at 7:49 pm

      Acorn and delicate squash actually have super thin, tender skins, so it’s no problem–and it’s very pretty! But it you decide to go with a different squash like butternut or kabocha (which would be delicious), you’ll defs have to peel it first.

Leave a Comment