Dessert

Roasted Honeynut Squash with Whipped Ricotta, Walnuts, and Herbs Recipe

Bylilan Sage July 19, 2026July 19, 2026

Introduction

Roasted honeynut squash is a deliciously sweet and caramelized fall favorite that combines tender squash with bright herbs and a touch of warmth from cinnamon. Paired with creamy whipped ricotta and crunchy toasted walnuts, this dish makes a perfect autumn side or light main.

The image shows six roasted butternut squash halves arranged on a white plate. Each half has a golden-orange color with slightly charred spots and is covered with sprinkled chopped walnuts, small green parsley leaves, and seasoning. Underneath the squash, there is a thick layer of white creamy sauce spread unevenly across the plate, creating a smooth contrast with the textured squash. The surface under the plate has a white marbled texture. A silver spoon and a grey striped cloth napkin are partly visible near the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

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 (amount as preferred)
¼ cup toasted walnuts, chopped
Chopped fresh parsley, for garnish
Red pepper flakes, for garnish

Instructions

Step 1: Preheat the oven to 450°F and line a baking sheet with parchment paper.
Step 2: Carefully cut the honeynut squash in half lengthwise using a sharp knife. Scoop out the seeds with a spoon.
Step 3: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, sea salt, cinnamon, and several grinds of black pepper.
Step 4: Place the squash halves cut side up on the prepared baking sheet. Drizzle with half of the oil mixture and sprinkle with fresh thyme leaves, salt, and pepper. Rub the seasonings evenly over the squash.
Step 5: Turn the squash cut side down on the baking sheet and roast for 20 to 25 minutes, until the flesh is very soft and caramelized underneath.
Step 6: Spread a layer of whipped ricotta on a serving platter. Arrange the roasted honeynut squash halves on top.
Step 7: Drizzle the remaining oil mixture over the squash and sprinkle with toasted walnuts. Garnish with additional thyme, chopped parsley, and red pepper flakes. Adjust seasoning to taste and serve.

Tips & Variations

Substitute honey for maple syrup if you prefer a different sweetener.
Use other fresh herbs like rosemary or sage for an earthier flavor.
For extra creaminess, add a drizzle of browned butter over the finished dish.
To toast walnuts, heat them in a dry skillet over medium heat for a few minutes until fragrant, stirring often to prevent burning.

Storage

Store any leftover roasted honeynut squash in an airtight container in the refrigerator for up to 3 days. Keep the whipped ricotta separately if possible. Reheat gently in a warm oven or microwave before serving to maintain texture and flavor.

How to Serve

Four roasted butternut squash halves sit on a metal baking tray, three cut open showing bright orange flesh with a slightly wrinkled texture and blackened edges from roasting, sprinkled with small dark herbs and seasoning, and the fourth one is whole, featuring a golden-brown smooth skin with scattered black pepper and herbs. The tray has bits of roasted oil and seasoning around the squash halves. A white marbled surface is partially visible, with a folded dark grey striped cloth near the bottom edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butternut squash instead of honeynut squash?

Yes, butternut squash works well as a substitute. The roasting time may be slightly longer since butternut squash is larger and denser.

What can I use instead of whipped ricotta?

If you don’t have whipped ricotta, try ricotta mixed with a little cream or yogurt to achieve a creamy texture, or substitute with mascarpone or cream cheese similarly whipped.