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The Ultimate Roasted Honeynut Squash Recipe: A Cozy Fall Delight

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Experience the warmth of fall with this delightful roasted honeynut squash recipe, featuring a sweet and tangy glaze that elevates the squash to new heights.

Ingredients

Scale
  • 3 honeynut squashes
  • 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
  • 1 tablespoon fresh thyme leaves (plus more for garnish)
  • Whipped ricotta
  • ¼ cup toasted walnuts (chopped)
  • Chopped fresh parsley (for garnish)
  • Red pepper flakes (for garnish)

Instructions

  1. Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
  2. Cut each honeynut squash in half lengthwise and scoop out the seeds.
  3. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, sea salt, cinnamon, and black pepper.
  4. Place the squash halves on the baking sheet. Drizzle with half of the oil mixture, add thyme, and sprinkle more salt and pepper. Rub the seasonings into the squash.
  5. Place the squash cut side down and bake for 20 to 25 minutes until soft and caramelized.
  6. On a serving platter, spread whipped ricotta, place the roasted squash halves, drizzle with remaining oil mixture, and top with walnuts, thyme, and parsley. Serve immediately.

Notes

Let the honeynut squash sit at room temperature before cutting for easier slicing. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/roasted-honeynut-squash-with-ricotta/

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