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
Scale
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
- Preheat and prepare: Preheat your oven to 450°F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
