Description
Rich, caramelized roasted honeynut squash topped with whipped ricotta, toasted walnuts, and fresh herbs. A simple yet elegant fall side dish perfect for holidays, weeknight dinners, or entertaining.
Ingredients
Roasted Honeynut Squash
- 3 honeynut squash
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon sea salt, plus more to taste
- ⅛ teaspoon cinnamon
- Freshly ground black pepper
- 1 tablespoon fresh thyme leaves, plus more for garnish
Toppings
- Whipped ricotta
- ¼ cup toasted walnuts, chopped
- Chopped fresh parsley, for garnish
- Red pepper flakes, for garnish
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
- Slice honeynut squash in half lengthwise and scoop out seeds. Score flesh lightly.
- In a small bowl, whisk olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and pepper.
- Brush squash generously with marinade. Sprinkle with fresh thyme.
- Roast cut-side up for 25–35 minutes, or until deeply caramelized and fork-tender.
- While roasting, whip ricotta with a splash of olive oil, salt, and pepper until smooth.
- Spread whipped ricotta on a serving platter.
- Add roasted squash on top and garnish with toasted walnuts, parsley, extra thyme, and red pepper flakes.
- Serve warm.
Notes
- Score the squash to help flavors absorb and caramelize.
- Leave the skin on—it becomes tender when roasted.
- Add smoked paprika or cayenne for extra flavor.
- Swap ricotta with goat cheese or whipped feta if preferred.
- Roast extra squash for meal prep or salads.
- Prep Time: 10 minutes
- Cook Time: 30 minutes