Name: Roasted Honeynut Squash with Whipped Ricotta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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, to taste; 1 tablespoon fresh thyme leaves, plus more for garnish; Whipped ricotta (amount as needed for spreading); ¼ cup toasted walnuts, chopped; Chopped fresh parsley, for garnish; Red pepper flakes, for garnish (optional)

If you’re looking for a cozy, elegant dish that’s as comforting as it is beautiful, you’ve got to try my Roasted Honeynut Squash with Whipped Ricotta Recipe. I absolutely love how the sweet, caramelized squash pairs with the creamy, dreamy ricotta — it’s one of those recipes that always gets compliments and never feels like you’re slaving away in the kitchen. Whether it’s a weeknight dinner or a special gathering, this dish will quickly become your fall favorite. Trust me, once you try it, you’ll be hooked!

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Why You’ll Love This Recipe

Simple But Sophisticated: It looks and tastes like something fancy but takes less than 30 minutes to make.
Perfect Flavor Balance: The sweet, tangy, and herbal notes come together beautifully with the rich whipped ricotta.
Versatile & Crowd-Pleasing: Works as a side or light main, and is always a hit with family and friends.
Healthy Comfort Food: Packed with nutrients but feels indulgent — win-win!

The image shows a metal baking tray with six halves of roasted butternut squash arranged loosely across it. Three halves have the deeper orange flesh side up, revealing a soft texture with some herbs and blackened bits sprinkled across for seasoning. The other three halves are flipped, showing the golden-brown skin side with a smooth, slightly shiny surface and some specks of seasoning. The tray has some oily spots and small burnt bits around the squash. Under the tray, a part of a grey and white striped cloth is visible on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Roasted Honeynut Squash with Whipped Ricotta, Honeynut Squash recipes, Fall vegetable dishes, Easy holiday starter, Cozy autumn recipes

Ingredients You’ll Need

Every ingredient here plays a role in making the Roasted Honeynut Squash with Whipped Ricotta Recipe sing. The squash brings natural sweetness, while maple syrup and apple cider vinegar add layers of flavor. Fresh herbs and spices keep things bright, and the whipped ricotta adds that luscious creaminess you’ll swoon over.

Flat lay of three whole uncut honeynut squash with smooth orange skin and greenish stems, a small white bowl filled with golden extra-virgin olive oil, a small white bowl holding amber-colored apple cider vinegar, a small white bowl containing rich amber maple syrup, a small white bowl of coarse sea salt crystals, a small white bowl with ground cinnamon powder, a small white bowl of freshly ground black pepper, fresh thyme sprigs with small green leaves neatly arranged, a small white bowl of creamy whipped ricotta cheese, a small white bowl with chopped toasted walnuts showing golden brown pieces, and a few sprigs of fresh flat-leaf parsley with vibrant green leaves, all symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Roasted Honeynut Squash with Whipped Ricotta, Honeynut Squash recipes, Fall vegetable dishes, Easy holiday starter, Cozy autumn recipes

Honeynut squash: This variety is smaller and sweeter than typical butternut squash—perfect for roasting evenly and packing tons of flavor.
Extra-virgin olive oil: Adds a silky richness and helps with caramelization during roasting.
Apple cider vinegar: Brings a lovely tang to balance the sweetness.
Maple syrup: Enhances the natural sugars in the squash beautifully — I always use pure maple syrup for the best taste.
Sea salt: Highlights all the flavors—make sure to season well!
Cinnamon: Just a hint to warm things up and add subtle earthiness.
Freshly ground black pepper: Adds brightness and a little kick.
Fresh thyme leaves: Earthy and herbaceous, thyme complements the squash perfectly.
Whipped ricotta: Creamy, light, and perfect for spreading on the platter — I’ll share my quick method below.
Toasted walnuts: Adds crunch and a toasty depth. Toasting really brings out their flavor.
Fresh parsley: For a fresh, vibrant finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

While I adore the original recipe, I love mixing it up based on what I have or who I’m cooking for. Don’t be afraid to personalize this one—you’ll find it’s easy and fun to adapt!

Go nuts with nuts: Sometimes I swap walnuts for toasted pecans or pistachios for a different crunch and flavor profile.
Herb swaps: If you can’t find fresh thyme, rosemary or sage both work wonders here.
Dairy-free version: Use whipped coconut cream or a cashew-based ricotta for a vegan twist.
Sweet heat: Add a pinch of smoked paprika or a dash of chili flakes for a subtle spicy kick—my family goes crazy for this!

How to Make Roasted Honeynut Squash with Whipped Ricotta Recipe

Step 1: Prep and Season Your Squash

Start by preheating your oven to 450°F and lining a baking sheet with parchment paper to avoid sticking (trust me, this makes cleanup way easier). Use a large, sharp knife to halve your honeynut squash lengthwise. Scooping out the seeds is a bit fiddly at first, but using a sturdy spoon works like a charm. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, sea salt, cinnamon, and several grinds of black pepper—this will be your magic glaze that caramelizes into pure yum.

Step 2: Coat and Roast Until Caramelized

Drizzle half the seasoned olive oil mix over your cut squash, sprinkle the fresh thyme leaves, and add a little more salt and pepper to taste. Use your hands to rub everything around so the squash is evenly coated—don’t be shy! Place the squash halves cut side down on the baking sheet. Roast for about 20 to 25 minutes, until the flesh is soft and you see beautiful caramelization on the bottom edges. This caramelization is where that deep, sweet flavor shines, so don’t rush it.

Step 3: Whip the Ricotta & Toast the Walnuts

While the squash roasts, give your ricotta a quick whip with a whisk or electric mixer to make it fluffy and spreadable—this little trick takes it from ordinary to extraordinary. Toast your walnuts in a dry skillet over medium heat until fragrant, about 3-5 minutes, stirring often so they don’t burn. Chopping them roughly gives great texture contrast.

Step 4: Assemble and Garnish

Spread a generous layer of whipped ricotta on your serving platter. Gently arrange the roasted honeynut squash on top, cut side up. Drizzle with the remaining olive oil mixture, then sprinkle the chopped toasted walnuts, fresh thyme, chopped parsley, and if you like, a few red pepper flakes for color and spice. Season again with salt and pepper to your liking before serving.

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Pro Tips for Making Roasted Honeynut Squash with Whipped Ricotta Recipe

Choose Squash Wisely: I’ve found honeynut squash with a deep orange skin is sweeter and less watery, ensuring tender, flavorful bites after roasting.
Cut Side Down Roasting: Placing the squash cut side down helps caramelize the flesh beautifully without drying it out.
Whip Ricotta Just Before Serving: Whip ricotta fresh to keep it light and fluffy—if it’s too cold right from the fridge, it won’t whip as well.
Don’t Skip Toasting Nuts: Toasted walnuts add crucial crunch and warmth that complement the creamy squash and ricotta perfectly, so always give them a few minutes in a dry pan.

How to Serve Roasted Honeynut Squash with Whipped Ricotta Recipe

Roasted Honeynut Squash with Whipped Ricotta Recipe - Serving

Garnishes

I love topping this dish with extra fresh thyme and parsley because it adds such a vibrant pop of color and fresh aroma. Sometimes I sprinkle a few crushed red pepper flakes for a hint of heat that plays against the sweetness nicely. A little extra drizzle of good-quality olive oil right before serving never fails to make it look and taste restaurant-worthy.

Side Dishes

This Roasted Honeynut Squash with Whipped Ricotta Recipe pairs beautifully with simple roasted chicken or grilled sausages. For something vegetarian, a crisp arugula salad with lemon vinaigrette balances the richness. I’ve also served it alongside warm quinoa or your favorite grain salad for a wholesome, filling meal.

Creative Ways to Present

For special occasions, I like to serve the squash on a large rustic wooden board, layering wedges of the squash over the ricotta, and scattering toasted walnuts and herbs all around. It’s incredibly inviting and perfect for family-style dinners where everyone can dig in. Sometimes, I drizzle a little balsamic glaze over the top for a glossy, tangy finish that wows guests.

Make Ahead and Storage

Storing Leftovers

Leftover roasted honeynut squash stores well in an airtight container in the fridge for up to 3 days. I usually keep the whipped ricotta separate in its own container to preserve its light texture. When I’m ready to eat, I layer everything fresh again and sprinkle toasted walnuts on top for that satisfying crunch.

Freezing

While you can freeze roasted squash, I find the texture changes slightly on thawing and the whipped ricotta doesn’t freeze well. If you want to try, freeze the squash pieces on a baking sheet first, then transfer to a freezer bag to avoid clumping. Thaw gently in the fridge before reheating.

Reheating

I like to gently reheat leftover squash in a 350°F oven for about 10 minutes until warmed through but still tender. Avoid microwaving if you can—roasting preserves the caramelized texture better. Add fresh whipped ricotta after reheating for that creamy contrast.

FAQs

Can I use butternut squash instead of honeynut squash?

Absolutely! Butternut squash works well too, though the roasting time might be a bit longer because it’s larger and denser. Honeynut squash is my preference for its sweeter flavor and quicker cooking time, but butternut will still taste delicious.
How do I make whipped ricotta at home?

Just place ricotta cheese in a bowl and whisk vigorously by hand or with a mixer for about 2-3 minutes until smooth and fluffy. You can add a pinch of salt or a drizzle of olive oil for extra richness, but it’s great plain too.
What if I don’t have fresh thyme?

Fresh thyme adds a lovely herbal note, but dried thyme can work in a pinch—use about a third of the amount since it’s more concentrated. Otherwise, rosemary or sage are great alternatives for a similar earthy flavor.
Can I prepare this recipe vegan?

Yes! Swap the whipped ricotta for whipped coconut cream or a creamy cashew-based ricotta alternative, and double-check your sweeteners to ensure they’re vegan-friendly.

Final Thoughts

This Roasted Honeynut Squash with Whipped Ricotta Recipe is truly one of those dishes that feels like a warm hug. I remember the first time I made it, I was blown away by how simple ingredients could create such a stunning, flavorful plate. It’s become a staple in my home, especially when I want to impress without stress. I hope you give it a try and enjoy making it as much as I do—your taste buds will thank you!