Description
This Roasted Honeynut Squash recipe delivers a deliciously caramelized and tender fall dish, perfectly balanced with a tangy maple and apple cider vinegar glaze, fresh thyme, and a creamy whipped ricotta topping. Garnished with toasted walnuts and fresh herbs, it offers a delightful blend of sweet, savory, and nutty flavors, ideal for a comforting side or light vegetarian entrée.
Ingredients
Scale
Squash and Glaze
- 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
Toppings and Garnishes
- Whipped ricotta (amount as needed for spreading)
- ¼ cup toasted walnuts, chopped
- Chopped fresh parsley, for garnish
- Red pepper flakes, for garnish (optional)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare the squash: Using a large, sharp knife, carefully cut each honeynut squash in half lengthwise. Use a spoon to scoop out and discard the seeds from each half.
- Make the glaze: In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, ¼ teaspoon sea salt, cinnamon, and several grinds of freshly ground black pepper until fully combined.
- Season the squash: Place the cut squash halves on the baking sheet. Drizzle with half of the prepared glaze and sprinkle with the tablespoon of fresh thyme leaves. Season with additional salt and freshly ground black pepper. Use your hands to rub the oil and seasonings evenly all over the squash.
- Roast the squash: Position the squash cut side down on the baking sheet. Roast in the preheated oven for 20 to 25 minutes, or until the flesh is very soft and caramelized underneath.
- Assemble and serve: Spread a generous layer of whipped ricotta on a serving platter. Arrange the roasted honeynut squash halves on top of the ricotta. Drizzle with the remaining glaze, sprinkle with chopped toasted walnuts, and garnish with fresh thyme leaves, chopped parsley, and red pepper flakes if using. Adjust seasoning to taste and serve warm.
Notes
- For an extra creamy ricotta, whip ricotta cheese with a little cream or milk until smooth before using.
- Honeynut squash can be substituted with butternut squash if unavailable.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant to enhance flavor.
- You can prepare the glaze in advance and store it refrigerated for up to 2 days.
- Adjust roasting time depending on the size of your squash; larger halves may require additional minutes.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
