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Roasted Honeynut Squash with Ricotta, Walnuts, and Herbs Recipe

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4 from 6 reviews

This Roasted Honeynut Squash recipe features caramelized, tender squash halves drizzled with a flavorful blend of olive oil, apple cider vinegar, and maple syrup, topped with whipped ricotta, crunchy walnuts, and fresh herbs for a perfect balance of sweet and savory flavors. It's an easy, elegant side dish ideal for fall meals.

Ingredients

Squash

  • 2 honeynut squashes
  • 1 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1/2 tsp salt, plus more to taste
  • 1/2 tsp ground cinnamon
  • Freshly ground black pepper, several grinds
  • 1 tbsp fresh thyme leaves

Toppings

  • 1/2 cup whipped ricotta
  • 1/4 cup walnuts, chopped
  • Fresh thyme, for garnish
  • Fresh parsley, for garnish
  • Red pepper flakes, to taste

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 450°F and line a baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
  2. Cut and seed the squash: Using a large sharp knife, carefully cut each honeynut squash in half lengthwise. Scoop out the seeds with a spoon and discard.
  3. Make the oil mixture: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, ground cinnamon, and several grinds of black pepper until fully combined.
  4. Season and arrange the squash: Place the squash halves cut side up on the prepared baking sheet. Drizzle with half of the oil mixture and sprinkle with fresh thyme leaves, additional salt, and pepper. Rub the seasonings evenly all over the squash with your hands, then flip the squash halves cut side down on the baking sheet.
  5. Roast the squash: Bake in the preheated oven for 20 to 25 minutes, or until the squash is very soft and caramelized underneath, ensuring a tender and flavorful finish.
  6. Assemble the dish: Spread a layer of whipped ricotta on a serving platter. Arrange the roasted honeynut squash halves on top. Drizzle with the remaining oil mixture and sprinkle with chopped walnuts.
  7. Garnish and serve: Garnish with fresh thyme, parsley leaves, and red pepper flakes. Adjust seasoning to taste and serve warm.

Notes

  • Ensure the honeynut squash is fully soft and caramelized before removing from the oven for the best texture and flavor.
  • Whipped ricotta adds a creamy contrast, but you can substitute with mascarpone or cream cheese if preferred.
  • Walnuts can be toasted lightly for extra crunch and flavor.
  • Adjust maple syrup quantity for more or less sweetness depending on personal taste.
  • This dish pairs well with roasted meats or as a vegetarian main when served with grains.

Find it online: https://simpleplatter.com/roasted-honeynut-squash-with-ricotta-walnuts-and-herbs-recipe/