Description
This Roasted Honeynut Squash recipe features caramelized, tender squash halves seasoned with a flavorful blend of olive oil, apple cider vinegar, maple syrup, cinnamon, and fresh thyme. Served on a bed of creamy whipped ricotta and topped with toasted walnuts and fresh herbs, this dish is a perfect combination of savory and sweet, making a delightful vegetarian side or light entrée.
Ingredients
Scale
Squash and Seasoning
- 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 and Garnish
- Whipped ricotta (quantity as desired for spreading)
- ¼ cup toasted walnuts, chopped
- Chopped fresh parsley, for garnish
- Red pepper flakes, for garnish (optional)
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. Scoop out the seeds from each half with a spoon and set the squash aside.
- Make Seasoning Mixture: In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, sea salt, cinnamon, and several grinds of freshly ground black pepper until well combined.
- Season Squash: Place the squash halves cut side up on the prepared baking sheet. Drizzle half of the seasoning mixture over the squash, then sprinkle with fresh thyme leaves and additional salt and pepper to taste. Use your hands to rub the seasonings evenly over the squash. Then, flip the squash halves so the cut sides are facing down on the baking sheet.
- Roast Squash: Bake the squash in the preheated oven for 20 to 25 minutes, or until the flesh is very soft and the undersides are caramelized.
- Plate and Garnish: Spread a layer of whipped ricotta on a serving platter. Arrange the roasted honeynut squash halves on top. Drizzle with the remaining seasoning mixture, sprinkle with toasted chopped walnuts, and garnish with additional thyme, chopped fresh parsley, and optional red pepper flakes. Adjust salt and pepper to taste before serving.
Notes
- If whipped ricotta is not available, you can substitute with ricotta cheese simply whisked until creamy or use mascarpone for a richer texture.
- Maple syrup adds a subtle sweetness; if unavailable, honey can be used as an alternative.
- For added warmth, a pinch of nutmeg can be added to the seasoning mix along with cinnamon.
- Be careful when handling the sharp knife while cutting the squash; the tough skin requires caution.
- This recipe pairs well with rustic bread or can be served as a side dish to roasted meats or grains.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 190
- Sugar: 6g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
