Roasted Honeynut Squash Recipe
User Reviews
5
Roasted Honeynut Squash Recipe
Description
This recipe highlights honeynut squash, a smaller, sweeter variety of butternut squash, which is halved and seeded before roasting. The squash is coated in a blend of olive oil, apple cider vinegar, maple syrup, cinnamon, salt, fresh thyme, and black pepper. Roasting cut side down at high heat caramelizes the flesh, making it tender and deepening its natural sweetness.
The dish is finished by spreading a creamy layer of whipped ricotta on a serving plate, arranging the roasted squash on top, then drizzling more seasoned oil and garnishing with toasted walnuts, additional thyme, parsley, and a touch of red pepper flakes. This results in a pleasant contrast of creamy, crunchy, sweet, tangy, and mildly spicy flavors with tender textures.
This side works well alongside roasted meats or as part of a vegetarian meal. The combination of maple and vinegar balances sweetness and acidity, while the warm spices enhance the squash’s flavor.
Ingredients
- 3 honeynut squash
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon salt plus more to taste, sea salt
- ⅛ teaspoon cinnamon
- black pepper freshly ground
- 1 tablespoon thyme plus more for garnish, fresh leaves
- ricotta whipped
- ¼ cup walnuts chopped, toasted
- parsley for garnish, chopped, fresh
- red pepper flakes for garnish
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Use a large sharp knife to cut the squash in half lengthwise. Use a spoon to scoop out the seeds.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and several grinds of pepper.
- Place the squash on the baking sheet. Drizzle with half the oil mixture and sprinkle with the thyme leaves and more salt and pepper. Use your hands to rub the seasonings all over the squash, then place cut side down on the baking sheet.
- Bake for 20 to 25 minutes, or until very soft and caramelized underneath.
- Spread a layer of the whipped ricotta on a serving platter and arrange the honeynut squash on top. Drizzle with the remaining oil mixture and top with the walnuts. Garnish with thyme, parsley, and red pepper flakes. Season to taste and serve.
User Reviews
Overall Rating
5
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