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Roasted Honeynut Squash with Whipped Ricotta and Walnut Garnish Recipe

BySarah
Jump to Recipe· 4.5 from 59 reviews

If you’re on the hunt for a truly comforting, cozy fall dish that also doubles as an elegant appetizer or side, you’re going to love this Roasted Honeynut Squash with Whipped Ricotta and Walnut Garnish Recipe. It’s one of those recipes I find myself making again and again when I want something simple yet impressively delicious. The natural sweetness of roasted honeynut squash paired with creamy, airy whipped ricotta and crunchy toasted walnuts makes for a flavor and texture combo that just feels like a warm hug on a plate. Stick around—I’ll walk you through every detail so you nail it perfectly!

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Why This Recipe Works

  • Balanced Flavors: The natural sweetness of honeynut squash is perfectly complemented by tangy apple cider vinegar and earthy, fresh thyme.
  • Texture Contrast: Creamy whipped ricotta paired with crunchy toasted walnuts adds delicious layers of mouthfeel.
  • Simple Prep, Elegant Result: Few steps deliver a dish that looks and tastes like you spent hours fussing in the kitchen.
  • Versatile Dish: Works as a side, appetizer, or even a light vegetarian main, making it a crowd-pleaser for many occasions.
Roasted Honeynut Squash with Whipped Ricotta and Walnut Garnish, healthy fall squash recipes, cozy roasted squash side dish, easy autumn vegetable recipes, elegant appetizer recipes for fall - The image shows a metal baking tray with four pieces of roasted butternut squash on it. Three halves of squash are empty inside, showing orange, slightly caramelized flesh with dark roasted seeds and small black herb pieces scattered over them. One whole squash piece remains uncut and roasted, with a light brown skin, small black pepper spots, and some oil glistening on it. The tray has small browned oil spots and some salt crystals. Under the tray is a grey and white striped cloth, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient here is carefully chosen to create harmony in flavor and texture. When grocery shopping, look for firm, bright colored honeynut squash and fresh thyme—these little details will make your finished dish shine.

Roasted Honeynut Squash with Whipped Ricotta and Walnut Garnish, healthy fall squash recipes, cozy roasted squash side dish, easy autumn vegetable recipes, elegant appetizer recipes for fall - Flat lay of vibrant orange honeynut squash halves with smooth skins and deep orange flesh, fresh green thyme sprigs scattered delicately, bright green chopped parsley leaves adding contrast, warm brown toasted walnut pieces with rough texture, creamy white whipped ricotta dollops, a small heap of red pepper flakes with a fiery red hue, and a few cinnamon sticks with rich brown tones arranged naturally, all colors vivid and fresh, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Honeynut squash: Smaller and sweeter than regular butternut, it caramelizes beautifully when roasted.
  • Extra-virgin olive oil: Adds rich, fruity depth and helps in roasting for that perfect golden color.
  • Apple cider vinegar: Brings a subtle tang that cuts through the sweetness and balances the flavors.
  • Maple syrup: Highlights the squash’s natural sweetness while contributing a cozy warmth.
  • Sea salt: Enhances all the flavors without overpowering them.
  • Cinnamon: Adds a gentle spice note that feels like fall in each bite.
  • Black pepper: Freshly ground for a bright kick and complexity.
  • Fresh thyme leaves: Earthy herbaceousness pairs beautifully with the squash’s sweetness.
  • Whipped ricotta: Creamy and light, it provides an airy counterpoint to the roasted squash.
  • Toasted walnuts: Crunchy texture and slightly bitter notes elevate the dish.
  • Fresh parsley: Brightens up the garnish with vibrant color and freshness.
  • Red pepper flakes: Optional, for just a hint of heat to wake up your taste buds.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Roasted Honeynut Squash with Whipped Ricotta and Walnut Garnish Recipe is such a joy to personalize. I love tossing in a pinch of smoked paprika for a smoky depth or swapping walnuts for pecans if I want a softer crunch. You’ll find once you know the basics, playing around with this recipe becomes part of the fun.

  • Nut substitution: If you’re allergic or just want variety, toasted pecans or even pistachios add great flavor.
  • Herb swaps: Try rosemary or sage instead of thyme for a woodsy note I adore around the holidays.
  • Heat factor: Add more red pepper flakes or even a drizzle of chili oil if you like your dishes with a little fire.
  • Dairy-free option: Substitute the ricotta with whipped coconut cream or a mild nut cheese for a vegan twist.

Step-by-Step: How I Make Roasted Honeynut Squash with Whipped Ricotta and Walnut Garnish Recipe

Step 1: Prep and Season the Squash

Start by preheating your oven to a toasty 450°F and lining a baking sheet with parchment paper—it helps with easy cleanup and keeps the squash from sticking. Then, grab your sharpest knife and halve each honeynut squash lengthwise. Don’t skimp here; a sturdy, sharp knife gives you clean cuts and keeps things safe. Scoop out those seeds with a spoon and get ready to make a flavor-packed marinade.

Step 2: Make the Magic Marinade

In a small bowl, whisk together your olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and freshly ground black pepper. I always take a quick taste here—if it feels too sharp, a tiny extra drizzle of maple syrup will mellow it out. This mix will give the squash that irresistible balance of sweet, tangy, and savory.

Step 3: Season, Rub, and Roast

Arrange the squash halves cut side up on the baking sheet. Drizzle half the marinade over the squash and sprinkle over the fresh thyme leaves along with a little extra salt and pepper—you’ll want to season generously to bring out all the flavors. Use your hands to gently rub everything over and under the squash skins for even seasoning. Then flip the squash cut side down—this is the secret to that irresistible caramelized bottom. Roast for 20 to 25 minutes until the squash is fork-tender and caramelized. You’ll know it’s ready when the edges start to darken and have a little crisp.

Step 4: Whip the Ricotta & Assemble

While the squash roasts, whip your ricotta until it’s light and fluffy—this takes just a couple minutes in a food processor or with a hand mixer. Spread a generous layer of that whipped ricotta on your serving platter. After the squash is done roasting, arrange the halves on top, drizzle the remaining marinade over everything, and sprinkle with toasted walnuts, fresh parsley, thyme, and a pinch of red pepper flakes for a little sparkle and heat.

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Pro Tips for Making Roasted Honeynut Squash with Whipped Ricotta and Walnut Garnish Recipe

  • Roast Cut Side Down: This simple trick caramelizes the squash wonderfully and keeps it moist inside.
  • Use Fresh Thyme: Fresh herbs add so much more vibrant flavor; dried just doesn’t give that same pop.
  • Whip Ricotta Well: Don’t rush this step—whipping adds a light texture that contrasts beautifully with the squash.
  • Toast Walnuts Lightly: Toasting brings out a deep nutty flavor that’s game-changing—you can tell the difference immediately.

How to Serve Roasted Honeynut Squash with Whipped Ricotta and Walnut Garnish Recipe

Roasted Honeynut Squash with Whipped Ricotta and Walnut Garnish, healthy fall squash recipes, cozy roasted squash side dish, easy autumn vegetable recipes, elegant appetizer recipes for fall - The image shows eight pieces of roasted orange squash with a slightly crispy texture, arranged on top of a white creamy sauce spread unevenly over a white plate. The squash pieces are scattered with chopped nuts and green fresh herb leaves. The plate rests on a white marbled surface, with a striped cloth and a silver spoon partly visible behind it. The overall colors are warm orange, creamy white, and green, creating a fresh and rustic look. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep the garnishes simple but purposeful: a sprinkle of fresh parsley for brightness, extra thyme for earthiness, and a little red pepper flake for a gentle surprise of heat. The toasted walnuts on top provide crunch and a rustic look that makes the dish feel thoughtfully finished, not fussy.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed with lemon vinaigrette or alongside roasted chicken for a cozy dinner. If you’re making it for a vegetarian meal, I love serving it with quinoa pilaf or warm farro tossed with sautéed greens.

Creative Ways to Present

For dinner parties, I sometimes serve the squash halves on individual small plates with an artistic drizzle of olive oil and a few scattered pomegranate seeds for a splash of color and tartness. It always gets wowed reactions! You can also serve spoonfuls of whipped ricotta topped with a cube of roasted squash as elegant bite-sized appetizers.

Make Ahead and Storage

Storing Leftovers

Any leftovers keep well in an airtight container in the fridge for up to 3 days. I recommend storing the ricotta separately if possible to keep it fresh and creamy. The squash can be reheated easily without drying out.

Freezing

I’ve frozen roasted honeynut squash before—it keeps well but I wouldn’t freeze the whipped ricotta since the texture changes. When freezing, flash cool the squash and store in a freezer-safe container for up to 2 months. Thaw in the fridge and reheat gently.

Reheating

Reheat the squash in a hot oven (around 375°F) for 10-15 minutes to restore caramelization and warmth. Add fresh ricotta or whipped cream cheese on the side to refresh it without losing that creamy contrast.

FAQs

  1. Can I use butternut squash instead of honeynut squash?

    Absolutely! Butternut squash works perfectly in this recipe. Honeynut squash is just a smaller, sweeter variety so you might want to roast it a little less time to avoid mushiness if your squash is very large.

  2. How do I whip ricotta at home?

    Simply place ricotta in a bowl and use a hand mixer or food processor to beat it for 1-2 minutes until it becomes fluffy and light. Adding a small splash of cream or milk can help if it’s too dense.

  3. What if I don’t have apple cider vinegar?

    You can substitute with white wine vinegar or lemon juice. Both will add the needed acidity to balance the sweetness in the marinade.

  4. Can I prepare the squash ahead of time?

    Yes! You can roast the squash a day ahead and reheat it just before serving. It actually helps the flavors meld more deeply, and then you can quickly assemble with whipped ricotta and garnishes.

Final Thoughts

This Roasted Honeynut Squash with Whipped Ricotta and Walnut Garnish Recipe is one of those dishes that feels like a special moment every time I make it. It’s simple enough for weeknights but elegant enough to wow guests, and the balance of flavors and textures never fails to delight. If you want a recipe that’s cozy, comforting, and just a bit fancy, I promise this one will become a staple in your kitchen too—give it a try and let it bring a little golden magic to your table!

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Roasted Honeynut Squash with Whipped Ricotta and Walnut Garnish Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 59 reviews
  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This delicious Roasted Honeynut Squash recipe features caramelized squash halves dressed in a tangy maple and apple cider vinegar glaze, topped with whipped ricotta, toasted walnuts, fresh herbs, and a hint of spice. It’s a perfect side dish for dinner or a stunning appetizer that balances sweet, savory, and earthy flavors with a creamy texture.

Ingredients

Roasted Honeynut Squash

  • 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

Toppings

  • Whipped ricotta
  • ¼ cup toasted walnuts, chopped
  • Chopped fresh parsley, for garnish
  • Red pepper flakes, for garnish

Instructions

  1. Preheat and prepare: Preheat your oven to 450°F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cut and clean squash: Using a large, sharp knife, cut each honeynut squash in half lengthwise. Use a spoon to scoop out and discard the seeds from each half.
  3. Make seasoning mixture: In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, sea salt, cinnamon, and freshly ground black pepper to create a flavorful glaze.
  4. Season the squash: Place the squash halves on the baking sheet cut side up. Drizzle half of the oil mixture over them, sprinkle with fresh thyme leaves, and add more sea salt and pepper to taste. Use your hands to rub the seasonings evenly all over the squash surfaces. Then flip the squash halves cut side down on the baking sheet for roasting.
  5. Roast the squash: Bake in the preheated oven for 25 minutes, or until the squash is very soft and caramelized on the underside, indicating tenderness and developed flavor.
  6. Assemble the dish: Spread a generous layer of whipped ricotta on a serving platter. Arrange the roasted honeynut squash halves on top with the caramelized sides facing up.
  7. Finish and garnish: Drizzle the remaining oil mixture over the arranged squash. Sprinkle with toasted chopped walnuts, additional fresh thyme leaves, chopped parsley, and red pepper flakes for a touch of heat. Adjust seasoning with salt and pepper to taste before serving.

Notes

  • If you prefer a dairy-free option, substitute whipped ricotta with a plant-based cream or mashed avocado.
  • Roast the squash longer if it’s not soft enough; cooking time may vary depending on squash size.
  • To toast walnuts, spread them on a baking sheet and bake at 350°F for 5–7 minutes, stirring once, until fragrant and lightly browned.
  • Use fresh herbs whenever possible for the best flavor; dried thyme can be substituted but use half the amount.
  • This dish can be served warm or at room temperature, making it versatile for entertaining.

Nutrition

  • Serving Size: 1 serving
  • Calories: 180 kcal
  • Sugar: 7 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 5 mg

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