Name: Roasted Honeynut Squash with Whipped Ricotta and Toasted Walnuts Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 honeynut squash; 1/4 cup extra-virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon maple syrup; 1/4 teaspoon sea salt, plus more to taste; 1/8 teaspoon cinnamon; Freshly ground black pepper, to taste; 1 tablespoon fresh thyme leaves, plus more for garnish; 1/4 cup toasted walnuts, chopped; Chopped fresh parsley, for garnish; Red pepper flakes, for garnish; Whipped ricotta, quantity as needed for spreading

Jump to Recipe·5 from 15 reviews

If you’re looking for a dish that’s cozy, flavorful, and just a little bit fancy without fuss, you’re going to *love* this Roasted Honeynut Squash with Whipped Ricotta and Toasted Walnuts Recipe. It’s one of those recipes I keep coming back to, especially in the cooler months when you want something comforting but still fresh. The combination of sweet roasted squash, creamy ricotta, and crunchy walnuts is honestly irresistible, and once you try it, you’ll be hooked too.

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Why This Recipe Works

Balanced Flavors: The natural sweetness of honeynut squash perfectly complements the tangy, creamy whipped ricotta and the earthy crunch of toasted walnuts.
Simple But Elegant: Minimal ingredients, easy prep, yet the finished dish feels special enough for guests or a weeknight treat.
Texture Contrast: Roasting the squash until caramelized adds depth, while whipped ricotta adds softness and walnuts provide a satisfying crunch.
Flexible & Adaptable: This recipe lets you swap herbs, nuts, or drizzle with a little extra maple syrup to suit your mood and pantry.

Roasted Honeynut Squash with Whipped Ricotta and Toasted Walnuts, Honeynut Squash recipes, Fall vegetable dinner ideas, Cozy roasted squash dishes, Easy squash side recipes - The image shows a metal baking tray with four pieces of roasted butternut squash on it. Three halves of squash are empty inside, showing orange, slightly caramelized flesh with dark roasted seeds and small black herb pieces scattered over them. One whole squash piece remains uncut and roasted, with a light brown skin, small black pepper spots, and some oil glistening on it. The tray has small browned oil spots and some salt crystals. Under the tray is a grey and white striped cloth, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here brings something special to the table. Honeynut squash isn’t just cute — it’s packed with sweetness and roasts beautifully. The whipped ricotta adds creaminess without overpowering, while the toasted walnuts contribute crunch and a toasty depth. Plus, the thyme and spices round everything out with subtle layers of flavor. Bonus: these ingredients are easy to find, so no hunting required.

Honeynut Squash: Smaller and sweeter than butternut squash, it roasts quicker and caramelizes gorgeously.
Extra-Virgin Olive Oil: Adds richness and helps the squash get that golden roasted finish.
Apple Cider Vinegar: A splash balances sweetness with a gentle tang — don’t skip it!
Maple Syrup: Enhances the natural sugars in the squash without being cloying.
Sea Salt & Black Pepper: Essential for seasoning and highlighting other flavors.
Cinnamon: Brings warmth and pairs surprisingly well with the squash and walnuts.
Fresh Thyme Leaves: Herbal notes that brighten the dish; fresh really makes a difference here.
Whipped Ricotta: Use creamy, fresh ricotta whipped until smooth – it’s the perfect mild, soft base.
Toasted Walnuts: Give them a quick toast in a dry pan to bring out the flavor and add a satisfying crunch.
Chopped Fresh Parsley: A fresh pop of color and brightness for garnish.
Red Pepper Flakes: Optional but adds a nice kick to cut through the richness.

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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.

Tweak to Your Taste

I love making this Roasted Honeynut Squash with Whipped Ricotta and Toasted Walnuts Recipe my own depending on the season and my mood — and I encourage you to do the same! Play around with herbs, nuts, or even drizzle in a balsamic glaze for a richer touch.

Add Heat: I sometimes sprinkle extra red pepper flakes on top if I’m craving a bit more spice; it pairs surprisingly well with the maple and cinnamon.
Different Nuts: Pecans or hazelnuts work beautifully toasted instead of walnuts — try whichever nut you prefer or have on hand.
Herb Swap: Rosemary or sage make fantastic alternatives to thyme, especially around Thanksgiving or winter holidays.
Vegan Version: Try whipped vegan cream cheese or cashew cream instead of ricotta for a dairy-free twist.

Step-by-Step: How I Make Roasted Honeynut Squash with Whipped Ricotta and Toasted Walnuts Recipe

Step 1: Prep and Season Your Squash

First things first: you want to preheat your oven to a high heat—450°F for this recipe. That’s key for getting the honeynut squash caramelized and tender. Slice them in half lengthwise with a sharp knife—be careful here—and scoop out those seeds. Then whisk up your olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and a few twists of black pepper in a small bowl. Drizzle about half over your squash and sprinkle thyme leaves, salt, and pepper. Use your hands (yes, get messy!) to rub everything evenly over the cut sides, then place them cut side down on your lined baking sheet.

Step 2: Roast Until Blissfully Soft and Caramelized

Pop your squash into the hot oven and roast for 20 to 25 minutes. Don’t rush this part—the magic is in the caramelizing. When they come out, the flesh should be fork-tender with those gorgeous golden-brown edges. If you think it needs a little longer, just give them a few extra minutes; every oven’s a bit different.

Step 3: Whip the Ricotta & Toast Your Walnuts

While the squash roasts, use a hand mixer or a fork to whip your ricotta until it’s smooth and fluffy—this step is what makes the ricotta truly special on this dish. Toast the walnuts in a dry skillet over medium heat for a few minutes, shaking the pan constantly until they’re fragrant and lightly browned. This simple step seriously amps up their flavor, so don’t skip it!

Step 4: Assemble and Garnish

Here’s where the beauty comes together. Spread a layer of whipped ricotta on your serving platter or plates, then arrange the warm roasted honeynut squash on top. Drizzle with the remaining oil and vinegar mixture, sprinkle toasted walnuts, a little fresh thyme and parsley, then finish with a pinch of red pepper flakes. Taste and adjust seasoning as you please—you want that perfect balance of sweet, tangy, creamy, and crunchy.

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

Sharp Knife Is Your Friend: Honeynut squash can be stubborn to cut—make sure your knife is sharp to avoid accidents and get clean halves.
Don’t Skip the Vinegar: The apple cider vinegar brightens the whole dish and balances the maple’s sweetness—trust me, it’s a game changer.
Toast Walnuts Just Before Serving: This preserves their crunch and flavor for that perfect topping texture.
Use Fresh Thyme and Parsley: Dried herbs won’t deliver the same brightness; fresh herbs really lift the dish.

How to Serve Roasted Honeynut Squash with Whipped Ricotta and Toasted Walnuts Recipe

Garnishes

I usually finish with a handful of fresh thyme and chopped parsley because their herbaceous freshness contrasts beautifully with the richness. The red pepper flakes are totally optional, but I love the way a little heat wakes up the sweeter notes. A drizzle of good-quality extra-virgin olive oil on top just before serving also adds a lovely glossy finish.

Side Dishes

This recipe works great as a side for roasted chicken, pork chops, or even alongside a big leafy salad. I’ve also enjoyed it served with quinoa or farro bowls for a vegetarian main. During holidays, it pairs nicely with turkey and mashed potatoes — a lighter, flavorful change of pace in the spread.

Creative Ways to Present

For special occasions, I like to serve the roasted squash halves on individual plates, topped with whipped ricotta piped elegantly from a spoon or piping bag. Adding a sprinkle of pomegranate seeds gives it a festive pop of color and subtle tartness. Another trick? Use a gorgeous wooden platter and scatter toasted walnuts and herbs around for a rustic, inviting look.

Make Ahead and Storage

Storing Leftovers

I store leftover roasted squash and toasted walnuts separately in airtight containers in the fridge. The whipped ricotta I keep in a small container on its own. This helps everything keep its texture longer and prevents the ricotta from soaking into the squash too much.

Freezing

While I don’t usually freeze the whipped ricotta, you can freeze the roasted honeynut squash. Just cool it completely, then freeze in a single layer on a tray before transferring to a freezer-safe bag. This way, it reheats without getting mushy. Walnuts don’t freeze well for texture, so it’s better to toast fresh when you’re ready to serve again.

Reheating

I reheat leftover squash gently in a preheated oven at 350°F for about 10 minutes to warm through without drying it out. Avoid the microwave if you want to maintain that caramelized texture. Then I freshly whip the ricotta again if needed and add new toasted walnuts right before serving.

FAQs

Can I use butternut squash instead of honeynut squash?

Absolutely! Butternut squash works well as a substitute. Just keep in mind it’s larger and less sweet than honeynut, so roasting times may be slightly longer, and the flavor won’t be quite as concentrated.
How do I make whipped ricotta at home?

Whipping ricotta is easy! Simply spoon fresh ricotta into a bowl and whisk vigorously with a hand mixer or a fork until light and fluffy, about 1-2 minutes. Adding a teaspoon of olive oil can help create an even silkier texture.
Can I prepare this recipe vegan or dairy-free?

Yes! Replace the whipped ricotta with a smooth vegan cream cheese or homemade cashew cream. Make sure your maple syrup and other ingredients are also vegan to keep the dish plant-based.
Is there a good way to store leftovers?

Store squash, ricotta, and walnuts separately in airtight containers in the fridge. This preserves the textures and flavors best. Reheat the squash gently in the oven and toast fresh walnuts before serving.

Final Thoughts

This Roasted Honeynut Squash with Whipped Ricotta and Toasted Walnuts Recipe has become a little piece of happiness in my kitchen, and I hope it will be in yours too. It’s simple enough for a weeknight but special enough to serve for company. The flavors all come together in such a satisfying way, and the textures keep you interested in every bite. I truly think you’ll enjoy it as much as I do — so don’t hesitate, give it a try and savor that first forkful of roasted sweetness and creamy goodness!