Name: Roasted Honeynut Squash with Ricotta and Walnuts 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 (about ½ cup); ¼ cup toasted walnuts, chopped; Chopped fresh parsley, for garnish; Red pepper flakes, for garnish (optional)

If you’re on the hunt for a cozy, elegant side dish that’s easy to pull off but feels oh-so-special, this Roasted Honeynut Squash with Ricotta and Walnuts Recipe is an absolute game changer. I love how the natural sweetness of the honeynut squash pairs beautifully with the creamy whipped ricotta and the crunchy toasted walnuts—plus, there’s a hint of warm spice and fresh herbs that just bring everything to life. Once you try this, I promise you’ll keep it in your regular rotation for fall dinners and beyond.

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Why You’ll Love This Recipe

Effortless Elegance: It looks like you spent hours, but this recipe is simple enough for a weeknight.
Perfect Flavor Balance: Sweet honeynut squash, tangy apple cider vinegar, and creamy ricotta create harmony on your plate.
Textural Contrast: The toasted walnuts add that irresistible crunch, so every bite is exciting.
Versatility: Works as a side, a light vegetarian main, or even a colorful appetizer.

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 Ricotta and Walnuts, honeynut squash side dish, fall vegetarian recipes, easy roasted squash recipes, cozy squash side dish

Ingredients You’ll Need

Every ingredient in this Roasted Honeynut Squash with Ricotta and Walnuts Recipe is chosen to highlight fresh, natural flavors while creating a comforting dish. The combination of sweet, tart, creamy, and crunchy makes this dish stand out in any meal. When shopping, look for squash that feel heavy and firm, and fresh herbs for the best aroma.

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 Ricotta and Walnuts, honeynut squash side dish, fall vegetarian recipes, easy roasted squash recipes, cozy squash side dish

Honeynut Squash: Smaller than regular squash, they’re sweeter and easier to scoop out once roasted.
Extra-Virgin Olive Oil: Adds rich, fruity undertones—go for a good-quality one.
Apple Cider Vinegar: Gives a subtle tang that balances the sweetness perfectly.
Maple Syrup: Enhances the natural sugars without overpowering.
Sea Salt: I recommend finishing with flaky salt for the best texture.
Cinnamon: Just a pinch to add warmth and depth.
Freshly Ground Black Pepper: The kick you didn’t know you needed.
Fresh Thyme Leaves: Fresh is best here—adds earthy brightness.
Ricotta Cheese: Whipped for a light, airy texture that melts in your mouth.
Toasted Walnuts: Crunch factor that pairs beautifully with creamy ricotta.
Fresh Parsley: For a pop of color and fresh herbal notes.

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

I love to switch things up depending on the season or mood. Feel free to experiment with this Roasted Honeynut Squash with Ricotta and Walnuts Recipe—it’s forgiving and adapts beautifully to your personal taste.

Add a drizzle of honey or a sprinkle of red pepper flakes: For a sweet-spicy kick that my family goes crazy for.
Swap walnuts for pecans or toasted pumpkin seeds: I tried pecans once and the earthy flavor took it to the next level.
Use goat cheese or mascarpone instead of ricotta: Richer options that give a creamy twist.
Add fresh sage or rosemary: When I want something woodsy and herbal, these are my go-tos.

How to Make Roasted Honeynut Squash with Ricotta and Walnuts Recipe

Step 1: Prep and Season Your Squash

Start by preheating your oven to 450°F (that high heat gives the squash a lovely caramelization). Take a sharp, sturdy knife and carefully slice each honeynut squash in half lengthwise—this can be a bit intimidating at first, but take your time and go slow. Scoop out the seeds with a spoon to make room for that delicious flesh to roast beautifully. Next, whisk together olive oil, apple cider vinegar, maple syrup, sea salt, cinnamon, and a few good grinds of black pepper. This vibrant mix is what gives the squash its signature tangy-sweet flavor with a hint of warmth—trust me, it’s magic.

Step 2: Roast Until Tender and Caramelized

Place your squash halves cut side up on a lined baking sheet. Drizzle about half of that oil mixture over the squash, sprinkle on fresh thyme leaves, and season generously with salt and pepper. Here’s the trick: then flip the squash cut side down so the natural sugars caramelize on the pan. Roast in the oven for 20–25 minutes, or until when you poke the flesh with a fork, it’s beautifully soft and tender—this caramelization is pure flavor gold, so don’t skip the flip!

Step 3: Whip Ricotta and Assemble

While the squash roasts, whip your ricotta cheese until it’s smooth, fluffy, and spreadable—this takes just a minute with a hand mixer or even a whisk. Once your squash comes out of the oven, spread a generous layer of whipped ricotta on your serving platter. Arrange the warm squash halves right on top, then drizzle with the remaining oil-vinegar mixture. For that perfect finishing touch, scatter toasted walnuts and sprinkle fresh parsley and thyme over everything. I like to add just a pinch of red pepper flakes for a touch of heat, but that’s totally up to you.

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Pro Tips for Making Roasted Honeynut Squash with Ricotta and Walnuts Recipe

Choose Uniform Squash: Picking similarly sized honeynuts helps ensure even roasting times, so no halves are undercooked.
Flip for Caramelization: Don’t rush roasting time—the caramelization occurs best with the cut side down, so resist the urge to peek too soon.
Toast Walnuts Fresh: Toasting walnuts right before serving maximizes their crunch and nutty aroma, making every bite better.
Whipping Ricotta: Don’t skip whipping the ricotta—it transforms the texture, making it light and spreadable, which pairs perfectly with the warm squash.

How to Serve Roasted Honeynut Squash with Ricotta and Walnuts Recipe

Roasted Honeynut Squash with Ricotta and Walnuts Recipe - Serving

Garnishes

I’m a big fan of keeping garnishes fresh and simple here. Fresh thyme and parsley add that lovely green pop and herbaceous brightness that balances the richness of ricotta and the sweetness of squash. If you like a little kick, sprinkling red pepper flakes is my go-to—it adds just enough heat without overpowering. Also, a tiny drizzle of good olive oil over the top right before serving always makes it look glossy and irresistible.

Side Dishes

This dish pairs beautifully with earthy grain bowls and crisp salads. Some of my favorite companions include a wild rice pilaf, garlic-roasted Brussels sprouts, or a simple arugula salad dressed with lemon vinaigrette. It’s also a showstopper alongside roasted chicken or as a vegetarian main with crusty bread.

Creative Ways to Present

For special occasions, I like to serve this Roasted Honeynut Squash with Ricotta and Walnuts Recipe on a large wooden board with an assortment of cheeses, fresh herbs, and a mix of nuts. You can carve the squash into smaller wedges for easy sharing, or serve everything in individual ramekins topped with a sprig of thyme. It makes for a stunning autumnal centerpiece that feels comforting and festive.

Make Ahead and Storage

Storing Leftovers

After trying this recipe multiple times, I’ve found that roasted honeynut squash stores beautifully in an airtight container in the fridge for up to 3 days. Keep the whipped ricotta separate in a small container to retain its creaminess, then assemble just before serving again. It’s the best way to maintain peak freshness and flavor.

Freezing

Personally, I don’t recommend freezing this one because the texture of the whipped ricotta changes and can become watery after thawing. However, the roasted squash alone freezes well if stored properly in freezer bags, and you can whip fresh ricotta when you’re ready to serve.

Reheating

To reheat leftovers, I gently warm the squash in a 350°F oven for about 10 minutes just until heated through and caramelization reactivates. I add the ricotta afterward at room temperature or lightly whipped again to keep it smooth and fresh. This method keeps the flavors vibrant and textures enjoyable.

FAQs

Can I substitute another type of squash?

Absolutely! Butternut squash is the closest in flavor and texture, though it’s larger and less sweet than honeynuts. Just adjust roasting time accordingly since larger squash take a bit longer to soften.
How do I make whipped ricotta at home?

Simply spoon ricotta into a bowl and whip it with a hand mixer or whisk until it becomes light and fluffy. You can add a pinch of salt or a touch of lemon zest to brighten the flavor.
Is this recipe vegetarian and gluten-free?

Yes! This Roasted Honeynut Squash with Ricotta and Walnuts Recipe is naturally vegetarian and gluten-free, making it a great option for many dietary preferences.
Can I prepare parts of this recipe ahead of time?

You can roast the squash a day ahead and store it in the fridge, then whip the ricotta and assemble just before serving for the freshest experience.

Final Thoughts

This Roasted Honeynut Squash with Ricotta and Walnuts Recipe holds a special spot in my kitchen because it’s simple and elegant, comforting yet fresh, and always impresses guests without the fuss. It’s one of those dishes where the flavors are so bright and balanced, and the textures so inviting, that even those who aren’t squash lovers become fans. I really encourage you to give this a try—it’s one of those recipes I happily share with friends because it just feels like a warm hug on a plate. Let me know how it turns out for you!