Description
This Roasted Honeynut Squash recipe offers a flavorful and elegant way to enjoy the naturally sweet and nutty taste of honeynut squash. The squash is roasted to caramelized perfection with a blend of olive oil, apple cider vinegar, maple syrup, cinnamon, and fresh herbs, then served with whipped ricotta and toasted walnuts for a creamy, crunchy contrast. It’s a comforting yet sophisticated dish perfect as a side or a light vegetarian main.
Ingredients
Scale
Squash and Seasoning
- 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
- Whipped ricotta (about ½ cup)
- ¼ cup toasted walnuts, chopped
- Chopped fresh parsley, for garnish
- Red pepper flakes, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Squash: Carefully cut each honeynut squash in half lengthwise using a large, sharp knife. Use a spoon to scoop out all the seeds from the cavity.
- Make Seasoning Mixture: In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, maple syrup, sea salt, cinnamon, and several grinds of freshly ground black pepper until well combined.
- Season the Squash: Place the squash halves on the prepared baking sheet cut side up. Drizzle half of the oil and vinegar mixture over the squash. Sprinkle with fresh thyme leaves, additional salt, and pepper. Use your hands to rub and evenly coat all surfaces of the squash with the seasonings, then carefully flip each piece cut side down so the flesh rests against the baking sheet.
- Roast the Squash: Roast in the preheated oven for 20 to 25 minutes, or until the flesh is very soft and caramelized on the bottom, indicating it is tender and flavorful.
- Prepare Platter: Spread a generous layer of whipped ricotta on a serving platter or individual plates to create a creamy base for the squash.
- Assemble and Garnish: Arrange the roasted honeynut squash halves on top of the ricotta. Drizzle with the remaining seasoning mixture, then sprinkle with toasted walnuts, fresh thyme, chopped parsley, and red pepper flakes if using. Add additional salt and pepper to taste before serving.
Notes
- Honeynut squash is smaller and sweeter than traditional butternut squash, making it ideal for roasting in halves.
- To make whipped ricotta, blend ricotta cheese with a splash of cream or milk until light and fluffy.
- You can substitute walnuts with pecans or hazelnuts for different flavor profiles.
- Adjust the sweetness and acidity of the drizzle by varying the amount of maple syrup and apple cider vinegar based on your preference.
- Serve this dish warm or at room temperature as a side for autumn or winter meals.
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: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
