Description
This vibrant, caramelized vegetable dish features tender roasted honey nut squash served over a bed of creamy, whipped ricotta. The naturally sweet squash is roasted with maple syrup and apple cider vinegar, creating a perfectly balanced flavor profile that bridges the gap between weeknight convenience and elegant presentation. Finished with a crunch of toasted walnuts and fresh thyme, this dish is a sophisticated vegetarian staple that the whole family will love.
Ingredients
3 whole honeynut squash (or small butternut squash)
1/4 cup extra-virgin olive oil
2 tbsp apple cider vinegar
1 tbsp pure maple syrup
1/4 tsp sea salt
1/8 tsp ground cinnamon
1 tbsp fresh thyme leaves
1 cup whipped ricotta
1/4 cup toasted walnuts
Instructions
Preheat your oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper.
Cut the honeynut squash in half lengthwise and scoop out the seeds and stringy pulp.
Whisk together the olive oil, apple cider vinegar, maple syrup, salt, and cinnamon in a small bowl.
Place the prepared squash on the baking sheet and drizzle with half of the oil mixture.
Sprinkle the fresh thyme leaves over the flesh of the squash.
Roast in the oven for 25 minutes or until tender and caramelized.
Spread a layer of whipped ricotta onto serving plates.
Top with roasted squash and garnish with toasted walnuts.
Notes
Ensure you roast until the squash edges are golden brown for maximum caramelization. You can prepare the whipped ricotta ahead of time to make serving faster. The squash is best served immediately while hot over the cold ricotta base.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1.5 squash halves
- Calories: 280
- Sugar: 9g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg