Name: Roasted Honeynut Squash with Whipped Ricotta and Maple-Walnut Topping Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 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; 1 tablespoon fresh thyme leaves, plus more for garnish; Whipped ricotta (about 1 cup); ¼ cup toasted walnuts, chopped; Chopped fresh parsley, for garnish; Red pepper flakes, for garnish

Jump to Recipe· 4.9 from 13 reviews

If you’re looking for a dish that’s as cozy and comforting as it is elegant, you’re going to fall head over heels for my Roasted Honeynut Squash with Whipped Ricotta and Maple-Walnut Topping Recipe. This recipe is one of those gems I discovered after craving something savory, sweet, and creamy all at once—and trust me, it delivers in every bite. Think caramelized, tender squash paired with airy whipped ricotta and a crunchy maple-glazed walnut topping; it’s literally a flavor hug on a plate. Stick around because I’ll share everything you need to nail it perfectly in your own kitchen.

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Why This Recipe Works

Balanced Flavors: Sweet maple and apple cider vinegar contrast beautifully with savory roasted squash and creamy ricotta.
Texture Contrast: The silky whipped ricotta and crunchy toasted walnuts add layers of mouthfeel against tender squash.
Simple Yet Elegant: Easy ingredients come together to create a dish that shines for seasonal dinners or casual meals.
Versatile Side or Main: Works beautifully on its own or paired as a side, making it adaptable to your meal plans.

Roasted Honeynut Squash with Whipped Ricotta and Maple-Walnut Topping, honeynut squash recipe, flavorful winter vegetable dish, cozy roasted squash with toppings, easy festive squash recipe - 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

This recipe relies on a few simple, seasonal ingredients that complement each other in flavor and texture. When you get your hands on fresh, ripe honeynut squash and quality ricotta, you’re already halfway to a winner. A few pantry staples like cinnamon, maple syrup, and apple cider vinegar add unexpected depth.

Honeynut Squash: Smaller and sweeter than regular butternut, it roasts faster and caramelizes delightfully.
Extra Virgin Olive Oil: Adds richness while keeping things light and allows the spices to bloom during roasting.
Apple Cider Vinegar: Brightens the dish with a gentle tang, balancing sweetness nicely.
Maple Syrup: Brings natural sweetness and a touch of caramelization during roasting and on the walnut topping.
Sea Salt & Black Pepper: Essential for seasoning the squash and whipped ricotta, enhancing all the flavors.
Cinnamon: Adds warmth and an autumnal note that pairs perfectly with squash’s natural sweetness.
Fresh Thyme: Earthy herbaceousness that complements the maple and ricotta.
Toasted Walnuts: Provide a crunchy texture and nutty flavor that contrasts the soft squash and ricotta.
Whipped Ricotta: Creamy, light, and a beautiful vehicle for the squash and maple-walnut topping.
Fresh Parsley & Red Pepper Flakes: Garnishes that add color, fresh brightness, and just a hint of heat.

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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 that this Roasted Honeynut Squash with Whipped Ricotta and Maple-Walnut Topping Recipe is easy to personalize—you can adjust the sweetness, add spices, or swap nuts depending on your mood or what’s in your pantry. I’ll often play with the heat or swap the walnuts for pecans if I want something a little different.

Add a Kick: I sometimes sprinkle extra red pepper flakes or a dash of smoked paprika to add a subtle smoky heat.
Nut Swap: Pecans or almonds work well if walnuts aren’t your favorite or if you want a different crunch.
Dairy-Free: You could try a cashew cream instead of ricotta for a vegan-friendly version—though the flavor will be slightly different.
Herb Variations: Rosemary or sage also pair beautifully with roasted squash for a different herbal vibe.

Step-by-Step: How I Make Roasted Honeynut Squash with Whipped Ricotta and Maple-Walnut Topping Recipe

Step 1: Prep Your Squash Like a Pro

Start by preheating your oven to 450°F and lining a baking sheet with parchment paper—that prevents sticking and makes cleanup a breeze, trust me. Then, grab a large, sharp knife because you’ll want to slice each honeynut squash in half lengthwise. Scooping out the seeds is your next step; I like to do this over the sink or in a bowl because those seeds can be saved for roasting later if you’re feeling extra. Handling the squash can be a little tricky since the skin is fairly tough, so take your time, and always keep your fingers clear of the blade.

Step 2: Mix Your Flavorful Glaze

Whisk together olive oil, apple cider vinegar, maple syrup, sea salt, cinnamon, and freshly ground black pepper. It’s this magic mix that you’ll use to season the squash, infusing each bite with a balance of tang, sweet, and warmth. This mixture also doubles as a glaze for the walnuts later, so keep half of it reserved.

Step 3: Season, Roast, and Patience

Brush half of the oil mixture all over the squash, sprinkle on fresh thyme leaves, a pinch more salt, and pepper. Rub everything in with your hands—don’t be shy! Then place the squash cut side down on the baking sheet. Roasting at a high temperature for 20 to 25 minutes caramelizes the bottom and softens the flesh perfectly. You’ll want the squash to be very soft when you poke it with a fork, almost melting into those sweet, nutty flavors.

Step 4: Whip Up the Ricotta

While the squash roasts, whip your ricotta until it’s light and airy—this is such a game-changer! Using a hand mixer makes this step quick and mess-free, but you can also use a whisk and a little muscle. Whipped ricotta spreads smoothly and plays beautifully as a creamy base for the roasted squash.

Step 5: Toast Walnuts and Assemble

Toast the walnuts lightly in a dry skillet over medium heat until fragrant, then toss them with the reserved maple-olive oil glaze. This creates that irresistible maple-walnut topping that adds crunch and sweetness. When the squash is out of the oven, arrange it over a platter smeared with whipped ricotta, drizzle the remaining glaze, scatter walnuts, and garnish with fresh thyme, parsley, and red pepper flakes for that perfect finishing touch.

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Pro Tips for Making Roasted Honeynut Squash with Whipped Ricotta and Maple-Walnut Topping Recipe

Use a Sharp Knife for Squash: It makes slicing safer and easier—don’t risk dull blades that can slip.
Don’t Skip Whipping Ricotta: It literally transforms the texture and spreads smoothly under the squash for a balanced bite.
Watch Your Roasting Time: If the squash gets too soft, it can turn mushy—aim for tender but holding shape.
Toast Walnuts Gently: Toast slowly and stir often to avoid burning—they’ll taste bitter if overdone.

How to Serve Roasted Honeynut Squash with Whipped Ricotta and Maple-Walnut Topping Recipe

Garnishes

I love topping this dish with lots of fresh parsley and thyme—they brighten the plate with a pop of green and fresh, herbal notes. A sprinkle of red pepper flakes adds a subtle kick that highlights the maple sweetness. For special occasions, I sometimes throw on a little toasted pumpkin seed for extra crunch and color contrast.

Side Dishes

For a complete meal, I often pair this recipe with a simple arugula salad tossed with lemon vinaigrette or alongside roasted chicken with garlic and herbs. It also makes a stunning vegetarian main when served with a grain like farro or quinoa, rounding out the textures and flavors beautifully.

Creative Ways to Present

For holiday dinners, I love arranging the roasted squash halves on a big wooden board with dollops of whipped ricotta in between, scattered walnuts, and fresh thyme sprigs. It instantly becomes a centerpiece. You can even drizzle a little extra maple syrup just before serving to amp up the lusciousness.

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in an airtight container in the fridge for 3-4 days. I keep the walnuts separate to prevent them from getting soggy and add them right before serving again. The mashed butternut holds up well when wrapped tightly so you can enjoy it on day two without compromising texture much.

Freezing

I haven’t had the best luck freezing this dish fully assembled because whipped ricotta can change texture when thawed. However, the roasted squash itself freezes well—just roast and cool, then freeze in portions. Defrost overnight in the fridge for easy future meals.

Reheating

To reheat leftovers, I recommend warming the squash gently in the oven at 350°F for 10-15 minutes to keep it from drying out. You can freshen up the whipped ricotta with a little whisk before serving and add walnuts last to preserve crunch.

FAQs

Can I use other types of squash for this recipe?

Absolutely! While honeynut squash is ideal because of its sweetness and size, you can use butternut or acorn squash. Just keep in mind the roasting time might increase for larger or denser squash.
How do I make whipped ricotta at home?

Simply place room-temperature ricotta into a bowl and whip with a hand mixer or a whisk until smooth and fluffy. Adding a tiny splash of cream or milk helps lighten the texture if needed.
Can the maple-walnut topping be prepared ahead of time?

Yes, you can toast and coat the walnuts a day ahead and store them in an airtight container at room temperature. This saves time when assembling the final dish.
Is this recipe gluten-free?

Yes! This recipe is naturally gluten-free, making it a perfect option for those avoiding gluten.

Final Thoughts

This Roasted Honeynut Squash with Whipped Ricotta and Maple-Walnut Topping Recipe remains one of my all-time favorites because it’s easy enough to throw together on a weekday but fancy enough for guests without any fuss. Every time I make it, I’m reminded why simple ingredients with a little thoughtful technique win every time. I hope you enjoy making and sharing it just as much as I do—give it a try, and I’m betting it’ll become a repeat in your kitchen, too!