Description
This Roasted Honeynut Squash recipe highlights the natural sweetness and nutty flavor of honeynut squash, enhanced with a zesty glaze of olive oil, apple cider vinegar, and maple syrup. Oven-roasted to caramelized perfection and served atop creamy whipped ricotta, garnished with toasted walnuts and fresh herbs, it makes an elegant and comforting side dish or light entrée.
Ingredients
Scale
Squash and Glaze
- 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, to taste
- 1 tablespoon fresh thyme leaves, plus more for garnish
Whipped Ricotta Topping
- Whipped ricotta (approximately 1 cup)
Garnishes
- ¼ cup toasted walnuts, chopped
- Chopped fresh parsley, for garnish
- 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 facilitate easy cleanup.
- Prepare Squash: Using a large, sharp knife, carefully cut each honeynut squash in half lengthwise. Use a spoon to scoop out the seeds and discard or save for roasting if desired.
- Make Glaze: In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, ¼ teaspoon sea salt, cinnamon, and freshly ground black pepper until combined and smooth.
- Season Squash: Place the squash halves cut-side up on the prepared baking sheet. Drizzle with half of the glaze mixture and sprinkle with the tablespoon of fresh thyme leaves along with additional salt and pepper to taste. Use your hands to gently rub and spread the seasoning and glaze evenly over the squash.
- Roast Squash: Carefully flip the squash halves cut-side down onto the baking sheet so the flesh is in contact with the parchment. Roast in the preheated oven for 20 to 25 minutes, or until the squash is very soft and the undersides are caramelized and golden brown.
- Prepare Serving Platter: Spread a generous layer of whipped ricotta on a serving platter or individual plates to act as a creamy base for the roasted squash.
- Assemble Dish: Arrange the roasted honeynut squash halves on top of the whipped ricotta. Drizzle with the remaining half of the olive oil glaze for added flavor and a lovely sheen.
- Garnish and Serve: Sprinkle chopped toasted walnuts over the top along with extra fresh thyme leaves, chopped fresh parsley, and a pinch of red pepper flakes for a touch of heat. Adjust salt and pepper to taste and serve warm or at room temperature.
Notes
- You can substitute butternut squash if honeynut squash is unavailable, though cooking time may slightly vary.
- Whipped ricotta can be made by blending ricotta cheese with a splash of milk or cream until smooth and fluffy.
- To toast walnuts, dry roast them in a pan over medium heat for 5 minutes until fragrant, stirring frequently to prevent burning.
- This dish pairs beautifully with roasted meats, grain bowls, or as part of a vegetarian meal.
- Leftovers can be refrigerated for up to 3 days and gently reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: Roasted Honeynut Squash, Honeynut Squash Recipe, Roasted Squash, Whipped Ricotta, Autumn Side Dish, Vegetarian Side, Maple Syrup Glaze, Oven-Roasted Vegetables
