Description
This roasted honeynut squash recipe features caramelized squash halves dressed with a flavorful blend of olive oil, apple cider vinegar, maple syrup, and fragrant spices. Topped with creamy whipped ricotta, toasted walnuts, and fresh herbs, it’s a delicious and elegant side dish perfect for any meal.
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
- 1 tablespoon fresh thyme leaves, plus more for garnish
Toppings
- Whipped ricotta (about 1 cup)
- ¼ cup toasted walnuts, chopped
- Chopped fresh parsley, for garnish
- Red pepper flakes, for garnish
Instructions
- Preheat oven: Preheat the oven to 450°F and line a baking sheet with parchment paper to prepare for roasting.
- Prepare squash: Using a large sharp knife, cut each honeynut squash in half lengthwise. Scoop out all the seeds with a spoon to create a clean cavity for roasting.
- Make seasoning mixture: In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, ¼ teaspoon sea salt, cinnamon, and several grinds of freshly ground black pepper until well combined.
- Season squash: Place the squash halves on the prepared baking sheet. Drizzle half of the oil mixture evenly over them. Sprinkle with fresh thyme leaves and season with additional sea salt and black pepper. Use your hands to rub the seasonings all over each squash half, then place them cut side down on the baking sheet.
- Roast squash: Bake in the preheated oven for 25 minutes or until the squash is very soft and the underside is caramelized and golden brown.
- Assemble and garnish: Spread a layer of whipped ricotta on a serving platter. Arrange the roasted honeynut squash halves on top. Drizzle with the remaining oil mixture, and sprinkle with toasted chopped walnuts. Garnish with additional fresh thyme, chopped parsley, and a pinch of red pepper flakes. Adjust seasoning to taste and serve warm.
Notes
- You can substitute butternut squash if honeynut squash is unavailable, though the cooking time may need slight adjustment.
- For a vegan version, replace whipped ricotta with a plant-based ricotta alternative or cashew cream.
- Make sure to scoop out all seeds for better texture and presentation.
- To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring often to prevent burning.
- If you prefer softer squash, roast for 5 minutes longer.
- This dish pairs well with roasted meats or can be enjoyed as a vegetarian main course.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
