Description
This Caramelized Butternut Squash with Ricotta and Cranberry-Honey Drizzle is a cozy, elegant side dish or vegetarian main perfect for fall and holiday tables. Sweet roasted squash, creamy ricotta, and a tangy cranberry-honey sauce come together beautifully for a balance of flavor and color.
Ingredients
For the roasted butternut squash:
1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tbsp olive oil
1 tbsp honey or maple syrup
½ tsp ground cinnamon (optional, for warmth)
½ tsp smoked paprika or chili flakes (optional, for contrast)
Salt and black pepper, to taste
For the ricotta base:
1 cup whole-milk ricotta cheese
1 tsp lemon zest
1 tsp olive oil
Salt and pepper, to taste
For the cranberry-honey drizzle:
½ cup fresh or frozen cranberries
2 tbsp honey
1 tbsp balsamic vinegar or orange juice
1 tsp orange zest (optional)
1 tbsp water
For serving:
Fresh thyme leaves or rosemary, for garnish
Chopped toasted walnuts or pecans (optional)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss butternut squash cubes with olive oil, honey, cinnamon, paprika, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 25–30 minutes, flipping halfway through, until golden and caramelized.
4. Meanwhile, prepare the cranberry-honey drizzle: In a small saucepan, combine cranberries, honey, balsamic vinegar, orange zest, and water. Simmer over medium heat for 5–7 minutes until thickened and slightly syrupy. Remove from heat and let cool slightly.
5. In a bowl, mix ricotta with lemon zest, olive oil, salt, and pepper until creamy.
6. To serve: Spread the ricotta mixture on a serving platter, top with roasted butternut squash, drizzle with cranberry-honey sauce, and garnish with thyme and toasted nuts.
Notes
🍁 Tips:
– Substitute ricotta with whipped goat cheese for a tangier flavor.
– The cranberry-honey drizzle can be made 2 days ahead and refrigerated.
– Serve as a side with roasted chicken or as a vegetarian holiday dish.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish, Vegetarian, Holiday Recipes
- Method: Roasted
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 12g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
Keywords: Caramelized Butternut Squash, Ricotta and Cranberry, Fall Side Dish, Vegetarian Thanksgiving, Holiday Recipes