Caramelized Butternut Squash with Ricotta and Cranberry-Honey Drizzle
A delightful blend of sweet and savory flavors with caramelized butternut squash, creamy ricotta, and a tangy cranberry-honey drizzle.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 large butternut squash, peeled and cubed (about 1 kg)
- 3 tablespoons olive oil (45 ml)
- 2 tablespoons honey (30 ml)
- 1/2 teaspoon salt (3 g)
- 1/4 teaspoon black pepper (1 g)
- 200 g ricotta cheese (about 1 cup)
- 80 g cranberry sauce (1/3 cup)
- 1 tablespoon honey (15 ml)
- Fresh thyme leaves, for garnish
Instructions
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- Toss butternut squash cubes with olive oil, 2 tablespoons honey, salt, and pepper.
- Spread the mixture evenly on the tray and roast for 30–35 minutes, stirring halfway, until the squash is golden and caramelized.
- In a small bowl, whisk the cranberry sauce with 1 tablespoon honey to create a smooth drizzle.
- Transfer the roasted squash to a serving dish, dollop with ricotta, and drizzle with the cranberry-honey sauce.
- Garnish with fresh thyme leaves and serve warm.
Notes
For even cooking, cut the butternut squash into uniform pieces. Consider topping with toasted nuts for added crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg