Name: Honey Nut Squash Roast with Ricotta and Walnuts Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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, to taste; 1 tablespoon fresh thyme leaves, plus more for garnish; Whipped ricotta (quantity as desired for spreading); ¼ cup toasted walnuts, chopped; Chopped fresh parsley, for garnish; Red pepper flakes, for garnish (optional)

If you’re looking for a cozy, flavorful dish to brighten up your dinner table, you’re going to love this Honey Nut Squash Roast with Ricotta and Walnuts Recipe. It’s one of those recipes that looks impressive but comes together so easily — I absolutely love how the sweet, caramelized squash pairs with creamy ricotta and crunchy walnuts. Trust me, once you try it, this is going to become your go-to for a comforting yet elegant roast that everyone raves about.

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Why You’ll Love This Recipe

Simple and Fast: This roast comes together in just 30 minutes, perfect for busy weeknights or last-minute dinner plans.
Balanced Flavors: The sweetness of the honeynut squash perfectly complements the tangy ricotta and crunchy walnuts for an unbeatable combo.
Versatile and Elegant: Whether it’s a weekday meal or a holiday side, this recipe fits right in and impresses without stress.
Nutritious and Seasonal: Using honeynut squash brings in seasonal goodness with tons of vitamins and fiber.

The image shows a metal baking tray with six halves of roasted butternut squash arranged loosely across it. Three halves have the deeper orange flesh side up, revealing a soft texture with some herbs and blackened bits sprinkled across for seasoning. The other three halves are flipped, showing the golden-brown skin side with a smooth, slightly shiny surface and some specks of seasoning. The tray has some oily spots and small burnt bits around the squash. Under the tray, a part of a grey and white striped cloth is visible on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Honey Nut Squash Roast with Ricotta and Walnuts, Honey Nut Squash Roast, Roasted Squash with Ricotta and Walnuts, Easy Fall Vegetable Roast, Cozy Autumn Dinner Ideas

Ingredients You’ll Need

Every ingredient in this Honey Nut Squash Roast with Ricotta and Walnuts Recipe works in harmony, blending sweet, tangy, savory, and crunchy notes—giving you layers of flavor that feel like a warm hug in every bite. Plus, I’ve got some handy tips for picking the best ingredients to make your roast shine.

Flat lay of three whole uncut honeynut squash with smooth orange skin and greenish stems, a small white bowl filled with golden extra-virgin olive oil, a small white bowl holding amber-colored apple cider vinegar, a small white bowl containing rich amber maple syrup, a small white bowl of coarse sea salt crystals, a small white bowl with ground cinnamon powder, a small white bowl of freshly ground black pepper, fresh thyme sprigs with small green leaves neatly arranged, a small white bowl of creamy whipped ricotta cheese, a small white bowl with chopped toasted walnuts showing golden brown pieces, and a few sprigs of fresh flat-leaf parsley with vibrant green leaves, all symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Honey Nut Squash Roast with Ricotta and Walnuts, Honey Nut Squash Roast, Roasted Squash with Ricotta and Walnuts, Easy Fall Vegetable Roast, Cozy Autumn Dinner Ideas

Honeynut squash: Smaller and sweeter than regular butternut, this squash caramelizes beautifully when roasted.
Extra-virgin olive oil: Use a good quality one for richer flavor and glossy roast results.
Apple cider vinegar: Adds a lovely tangy brightness that balances the squash’s natural sweetness.
Maple syrup: Makes the glaze extra glorious with its warm, earthy sweetness.
Sea salt: Coarse or flaky works best to season and enhance the natural flavors.
Cinnamon: Just a pinch warms up the dish without overpowering it.
Freshly ground black pepper: Adds a subtle spicy kick for depth.
Fresh thyme leaves: Their herbal aroma pairs perfectly with squash and ricotta.
Whipped ricotta: Creamy and mild, it creates a dreamy base for the roasted squash.
Toasted walnuts: Provide that irresistible crunch and a nutty finish.
Fresh parsley: For a bright, herbaceous garnish to finish the dish.

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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.

Variations

I love how flexible this Honey Nut Squash Roast with Ricotta and Walnuts Recipe is. Feel free to customize it based on what you have or prefer — it adapts wonderfully while keeping those cozy, satisfying flavors.

Add heat: I sometimes sprinkle crushed red pepper flakes on top for a gentle kick that wakes up the palate.
Alternative nuts: Pecans or toasted hazelnuts work great if walnuts aren’t your favorite or you want to mix up textures.
Dairy-free option: Try substituting whipped ricotta with coconut cream whipped until fluffy—still creamy and luxurious!
Herb swaps: Rosemary or sage can replace thyme for a different herbal note that still complements the squash.
Sweetener switch: Use honey instead of maple syrup for a different kind of sweetness profile.

How to Make Honey Nut Squash Roast with Ricotta and Walnuts Recipe

Step 1: Prep and Season Your Squash for Maximum Flavor

First things first: preheat your oven to 450°F and line a baking sheet with parchment paper. Using a sharp, sturdy knife, cut each honeynut squash in half lengthwise—be careful here, as squash can be tough to slice. Scoop out all the seeds with a spoon so your roast comes out clean and caramelizes evenly. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, sea salt, cinnamon, and plenty of freshly ground black pepper. This magic combo is what gives the squash that irresistible glaze.

Step 2: Coat, Season, and Roast the Squash

Place the squash halves cut side down on the parchment-lined sheet. Drizzle half of your seasoning mixture over the squash and sprinkle on fresh thyme leaves, then add a pinch more salt and pepper. I love to rub the seasoning all over the squash with my hands—it helps every nook get coated well. Roast in the oven for 20 to 25 minutes, or until the flesh is deeply caramelized and meltingly soft beneath. You’ll know it’s ready when you can easily pierce the squash with a fork and see those golden, crispy edges.

Step 3: Assemble with Whipped Ricotta, Walnuts, and Fresh Herbs

Once the squash is roasted, spread a generous layer of whipped ricotta on your serving platter — this creamy base adds a dreamy, tangy contrast to the sweet squash. Arrange the warm squash halves on top, then drizzle with the remaining seasoned oil mixture. Finish by sprinkling toasted walnuts for crunch, and garnish with extra thyme, chopped parsley, and if you like, a pinch of red pepper flakes for an added pop of flavor. Taste and adjust seasoning before serving—it’s seriously a crowd-pleaser!

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Pro Tips for Making Honey Nut Squash Roast with Ricotta and Walnuts Recipe

Choose the Right Squash: I’ve found that smaller honeynut squash roast more evenly and caramelize faster than the bigger varieties.
Don’t Skip the Thyme: Fresh thyme adds a subtle earthiness you won’t get from dried herbs, so I always keep some on hand.
Whip Ricotta Until Fluffy: Taking the extra minute to whip your ricotta makes the whole dish feel lighter and more tempered against the sweetness.
Avoid Overcooking: Roast until caramelized but tender—too soft and the squash can become mushy when plated.

How to Serve Honey Nut Squash Roast with Ricotta and Walnuts Recipe

Honey Nut Squash Roast with Ricotta and Walnuts Recipe - Serving

Garnishes

I usually stick to fresh thyme and chopped parsley as garnishes for this part, because they brighten up the rich dish perfectly. Sometimes, I add a few crushed red pepper flakes for a little unexpected heat that wakes up the flavors beautifully. The walnuts on top add that crucial crunch and a rustic touch that rounds everything out.

Side Dishes

My family goes crazy for this roast alongside simple roasted chicken or a crisp green salad with lemon vinaigrette. It also pairs wonderfully with quinoa or farro to turn it into a heartier meal. If I’m feeling indulgent, a side of crusty bread helps sop up any ricotta and glaze left on the plate. You really can’t go wrong.

Creative Ways to Present

For special occasions, I’ve arranged individual portions of the honey nut squash on little plates with dollops of ricotta and a sprinkle of walnuts, finishing each with a fresh herb sprig—makes it feel festive and fancy! I also love serving it family-style on a large platter where everyone can dig in and enjoy the vibrant colors and textures.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. Keep the ricotta separate if you can, so it stays fresh and creamy. The squash tastes even better reheated gently, as the flavors have a chance to meld overnight.

Freezing

I’ve frozen roasted squash successfully by itself, wrapped tightly in foil and then stored in a freezer bag. The texture is a little softer after thawing, so I usually reserve frozen squash for cooked dishes like soups or purees rather than serving it fresh after freeze-thaw.

Reheating

To reheat, I gently warm the squash in a 350°F oven for about 10 minutes, uncovered, to restore some crispness on the edges. I add the whipped ricotta fresh right before serving to keep its fluffy texture.

FAQs

Can I use regular butternut squash instead of honeynut squash?

Absolutely! Butternut squash is a fine substitute. Just keep in mind that it’s usually larger and less sweet than honeynut squash, so cooking times might be slightly longer, and the flavor will be a bit less concentrated. Cut smaller pieces to help with even roasting.
How do I whip ricotta at home?

It’s super easy! Just spoon ricotta into a bowl and whisk vigorously or blend lightly in a food processor until it becomes fluffy and smooth. Adding a tablespoon of cream or milk can help loosen it up if it feels too dense.
Can I make this recipe vegan?

Yes! Swap the ricotta for a plant-based whipped alternative like cashew cream or coconut cream whipped until fluffy. Also, make sure your maple syrup and other ingredients meet your dietary preferences.
What’s the best way to toast walnuts?

Toast walnuts in a dry skillet over medium heat, stirring frequently, for about 5 minutes until fragrant and lightly browned. Alternatively, you can toast them in the oven at 350°F for 8-10 minutes. Keep an eye on them to avoid burning!

Final Thoughts

This Honey Nut Squash Roast with Ricotta and Walnuts Recipe has become one of my absolute favorite seasonal dishes to share with loved ones. It’s simple enough for a weeknight but elegant enough to steal the spotlight at any gathering. I really encourage you to give it a try — you’ll enjoy the beautiful blend of sweet, savory, creamy, and crunchy textures that come together so effortlessly. Trust me, once you make this, it’ll be on repeat in your kitchen just like it is in mine!