Roasted Honeynut Squash with Ricotta and Walnuts Recipe

If you’re looking for a cozy, standout dish that balances sweet, savory, and creamy all in one bite, you’re going to love this Roasted Honeynut Squash with Ricotta and Walnuts Recipe. I absolutely love how the natural caramelization of the squash marries with the fresh ricotta and crunchy toasted walnuts — it’s like a flavor symphony on your plate. Whether you’re making this for a casual weeknight dinner or a special holiday spread, this recipe is a guaranteed crowd-pleaser you’ll want to keep coming back to.

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Ingredients You’ll Need

The magic here starts with the honeynut squash, which is sweeter and smaller than your typical butternut. I’ve found that pairing it with ricotta and toasted walnuts adds a creamy crunch that keeps every bite interesting. When you’re shopping, try to pick squash with a firm skin and deep orange flesh for the best flavor.

• Honeynut Squash: Look for small, firm squash that feel heavy for their size—they roast up super sweet and tender.
• Extra-Virgin Olive Oil: Use a good quality olive oil for drizzling and roasting; it adds richness and a mild fruity note.
• Apple Cider Vinegar: Adds a bright tang that balances the natural sweetness of the squash.
• Maple Syrup: I love this natural sweetener here—it caramelizes nicely during roasting and pairs well with the walnuts.
• Sea Salt: Brings out all the other flavors, so don’t skimp on seasoning.
• Cinnamon: Just a hint warms the dish and complements the honeyed squash beautifully.
• Freshly Ground Black Pepper: Adds a subtle heat that is perfect with the sweet and creamy elements.
• Fresh Thyme Leaves: Thyme adds an earthy herbal layer; fresh always works best.
• Whipped Ricotta: Creamy, mild, and luxurious, it’s the perfect base to mellow out the roasted squash.
• Toasted Walnuts: They add crunch and a toasty flavor—toast them lightly yourself for best results.
• Chopped Fresh Parsley: A fresh garnish that brightens the finished dish.

Variations

Once you get the hang of this Roasted Honeynut Squash with Ricotta and Walnuts Recipe, it’s fun to mix in tweaks based on what you have or prefer. I often experiment with flavors and textures to keep it fresh.

• Swap the Nuts: My family recently loved it when I swapped walnuts for pecans, which add a slightly sweeter crunch.
• Add Spice: A little smoked paprika or chili flakes can give this dish a surprising kick that wakes up your taste buds.
• Dairy-Free Option: Try coconut yogurt or cashew cream in place of ricotta for a creamy alternative that’s just as delicious.
• Herb Variations: Rosemary or sage can substitute thyme nicely for a different herbal vibe.

How to Make Roasted Honeynut Squash with Ricotta and Walnuts Recipe

Step 1: Prep Your Squash Like a Pro

Start by preheating your oven to 450°F. While it warms up, carefully cut your honeynut squash in half lengthwise with a sharp, sturdy knife. I always find the best way to avoid slips is to stabilize the squash on one flat end and cut down slowly in a controlled motion. Scoop out the seeds with a spoon and set the halves aside—no need to peel here since they roast up tender with the skin on.

Step 2: Whisk Together the Flavor Boosting Glaze

In a small bowl, whisk together ¼ cup of extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon of maple syrup, ¼ teaspoon sea salt, ⅛ teaspoon cinnamon, and several grinds of black pepper. This mixture does so much to elevate the dish—it creates that wonderful sweet, tangy, and warm flavor combo. Set half of this aside; you’ll use it later to drizzle over the finished plate.

Step 3: Season and Roast Your Squash

Place the squash halves cut side up on a parchment-lined baking sheet. Drizzle half of the glaze over them, then sprinkle on 1 tablespoon of fresh thyme leaves, plus a bit more salt and pepper to taste. I like to gently rub the seasoning over each piece with my hands to ensure everything is well coated. Then, flip the halves cut side down—this helps them caramelize beautifully as they roast. Pop them in the oven for 20 to 25 minutes, checking for tenderness and caramelization underneath. You want the squash really soft with that slightly sticky, golden crust.

Step 4: Assemble with Whipped Ricotta and Toasted Walnuts

While the squash is roasting, toast your walnuts in a dry skillet over medium heat, stirring occasionally until fragrant and golden—about 3 to 5 minutes. Don’t walk away, or they can burn quickly! Once roasted, chop them roughly for a rustic crunch. When the squash is ready, spread a generous layer of whipped ricotta on a serving platter. Arrange the tender squash halves on top, drizzle with the remaining glaze, sprinkle the toasted walnuts, and garnish with extra thyme leaves and chopped fresh parsley. A few red pepper flakes add a nice pop of color and gentle heat if you’re feeling adventurous.

How to Serve Roasted Honeynut Squash with Ricotta and Walnuts Recipe

Garnishes

I love garnishing this dish with a sprinkle of fresh thyme, chopped parsley, and a few red pepper flakes to add bright color and layers of flavor. The herbs bring freshness that balances the richness of the ricotta, while the flakes perk up each bite without overwhelming the subtle squash sweetness.

Side Dishes

My go-to pairing is a simply dressed arugula salad with lemon vinaigrette to cut through the creaminess, plus a roasted chicken or pork tenderloin for a hearty combo. But honestly, this squash dish can stand on its own as a light vegetarian entrée, or even as a crowd-pleasing side on your holiday table.

Creative Ways to Present

For special occasions, I sometimes serve the squash in individual bowls layered over a bed of arugula and ricotta, drizzled with a balsamic glaze for an elegant touch. You can also try stuffing the roasted halves with quinoa or wild rice for a pretty, filling presentation guests rave about.

Make Ahead and Storage

Storing Leftovers

Leftover roasted honeynut squash with ricotta stores beautifully in an airtight container in the fridge for up to 3 days. I usually keep the ricotta layer separate to prevent it from getting watery, and assemble just before serving again.

Freezing

I don’t recommend freezing the ricotta-topped version, since the texture can change, but the roasted squash halves freeze well on their own for up to 2 months. Just reheat gently in the oven or on the stovetop before adding fresh ricotta and toppings.

Reheating

To warm leftovers, I find oven reheating at 350°F for 10-15 minutes works best to bring back caramelization and texture without drying it out. Then just add a fresh dollop of whipped ricotta and nuts for the best experience.

FAQs

Final Thoughts

This Roasted Honeynut Squash with Ricotta and Walnuts Recipe is one of those dishes I keep coming back to because it’s just so good—and yet so simple. The flavors feel special but the technique is easy enough for a weeknight. If you’ve ever struggled with roasting squash just to get it tender and flavorful, this recipe will be your new go-to. Seriously, gather your ingredients, invite a friend over, and enjoy making and sharing this delicious dish together. I promise your taste buds and your guests will thank you!

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