Description
This delightful Roasted Honeynut Squash recipe features tender, caramelized squash halves seasoned with a honeyed maple syrup glaze, fresh thyme, and served with creamy whipped ricotta and toasted walnuts for a perfect balance of sweet and savory flavors. Ideal as a comforting side dish or a light vegetarian main, it’s easy to prepare and packed with autumnal warmth.
Ingredients
Scale
Squash and Marinade
- 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
Garnishes
- 1/4 cup toasted walnuts, chopped
- Chopped fresh parsley, for garnish
- Red pepper flakes, for garnish
- Whipped ricotta, quantity as needed for spreading
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup.
- Prepare Squash: Using a large sharp knife, carefully cut each honeynut squash in half lengthwise. Scoop out the seeds with a spoon, then set aside.
- Make Marinade: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, sea salt, cinnamon, and several grinds of freshly ground black pepper until well combined.
- Season Squash: Place the squash halves cut side up on the baking sheet. Drizzle about half of the marinade over them. Sprinkle the fresh thyme leaves, additional sea salt, and black pepper evenly across the squash. Use your hands to rub the seasonings and marinade all over the cut surfaces. Then turn the squash over so the cut sides face down on the baking sheet.
- Roast Squash: Bake the squash in the preheated oven for 25 minutes, or until the flesh is very soft and caramelized underneath. The edges may char slightly which adds to the depth of flavor.
- Prepare Serving Platter: While the squash roasts, spread a generous layer of whipped ricotta evenly on a serving platter for a creamy base.
- Assemble Dish: Once the squash has finished roasting, arrange the halves on top of the whipped ricotta. Drizzle the remaining marinade over the squash. Sprinkle chopped toasted walnuts evenly across the dish.
- Garnish and Serve: Garnish with additional fresh thyme leaves, chopped parsley, and a pinch of red pepper flakes. Add salt and pepper to taste before serving.
Notes
- Use a sharp knife and exercise caution when cutting the squash as the skin can be tough.
- To toast walnuts, place them in a dry skillet over medium heat, stirring frequently until fragrant and lightly browned.
- Whipped ricotta can be prepared by blending ricotta cheese with a splash of cream or milk for a creamier texture.
- For a vegan version, substitute whipped ricotta with a plant-based ricotta alternative or cashew cream.
- If you prefer a sweeter squash, drizzle extra maple syrup just before serving.
- Leftover roasted squash can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
