Description
This Roasted Honeynut Squash recipe is a delicious and simple way to enjoy the sweet, nutty flavor of honeynut squash. Roasted to caramelized perfection and tossed with a tangy maple and apple cider vinegar dressing, it is served with creamy whipped ricotta and crunchy toasted walnuts for texture contrast. Garnished with fresh herbs, this dish makes a beautiful and flavorful side or light main for fall and winter meals.
Ingredients
Scale
Squash and Dressing
- 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 and Garnish
- Whipped ricotta
- ¼ cup toasted walnuts, chopped
- Chopped fresh parsley, for garnish
- Optional: red pepper flakes for garnish
Instructions
- Preheat oven: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking and aid in even roasting.
- Prepare squash: Using a large sharp knife, carefully cut each honeynut squash in half lengthwise. Use a spoon to scoop out all the seeds from each half, creating a hollow cavity.
- Make dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, ¼ teaspoon sea salt, cinnamon, and freshly ground black pepper until fully combined.
- Season squash: Place the squash halves cut side up on the baking sheet. Drizzle half of the dressing evenly over the flesh of the squash. Sprinkle the fresh thyme leaves over the squash and season with additional salt and pepper to taste. Then, flip the squash halves cut side down on the baking sheet for roasting.
- Roast squash: Roast in the preheated oven for 20 to 25 minutes, or until the flesh is very soft, caramelized, and tender when pierced with a fork. The bottoms will be golden and slightly crispy.
- Assemble dish: Spread a generous layer of whipped ricotta on a serving platter. Arrange the roasted honeynut squash halves on top of the ricotta layer. Drizzle the remaining dressing over the squash.
- Add toppings and garnish: Sprinkle the chopped toasted walnuts over the top for crunch. Garnish with additional fresh thyme leaves, chopped fresh parsley, and optional red pepper flakes. Adjust seasoning with salt and pepper if needed.
- Serve: Serve warm or at room temperature as a comforting and elegant side dish or light main.
Notes
- Whipped ricotta can be prepared by blending ricotta cheese with a touch of cream or milk until smooth and airy.
- To toast walnuts, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant, or toast in a dry skillet over medium heat.
- Honeynut squash can be substituted with small butternut squash if unavailable.
- Adjust sweetness by varying the amount of maple syrup in the dressing.
- For a vegan version, substitute whipped ricotta with a plant-based cheese or cashew cream.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
