Caramelized Butternut Squash with Ricotta and Cranberry-Honey Drizzle is one of those recipes that instantly feels like comfort on a plate. Honestly, the first time I made this, the smell alone had everyone hovering in the kitchen like hawks. The sweet roasted squash, creamy ricotta, and tangy-sweet cranberry-honey drizzle—it’s that perfect balance of flavors that feels indulgent but is actually so easy to make. I promise, even if you’ve never roasted a squash in your life, you’ll be surprised at how effortlessly this dish comes together. It’s warm, cozy, and just screams fall and holiday vibes.
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Why You’ll Love This Caramelized Butternut Squash Recipe
There’s something magical about butternut squash once it hits the oven. Honestly, the caramelization is addictive. Sweet edges, tender insides—it’s like little bites of sunshine. But then, topping it with ricotta? Creamy, dreamy, just melts in your mouth. And that cranberry-honey drizzle? It’s not just a topping—it’s a flavor explosion.
This recipe is perfect for so many reasons:
- Minimal prep, maximum flavor: You toss, roast, and drizzle—done.
- Sweet and savory magic: The squash’s natural sweetness is balanced by the tart cranberries and creamy ricotta.
- Healthy yet indulgent: Packed with vitamins, antioxidants, and protein, but still feels like a treat.
Honestly, this is my go-to for autumn dinners. I once brought it to a Sunday family lunch, and it disappeared before the main course even started! It’s that crowd-pleaser.
Taste & Benefits of the Dish
Let’s talk texture. The squash is soft and caramelized, the ricotta is cool and creamy, and the cranberry-honey drizzle ties everything together with a sweet-tart punch. Every bite has that perfect balance of melt-in-your-mouth creaminess and light sweetness with just a hint of tang.
Health-wise, it’s a little powerhouse:
- Butternut squash: rich in vitamin A, potassium, and fiber.
- Ricotta: protein and calcium boost.
- Cranberries: antioxidants and a touch of natural sweetness.
This dish isn’t just for holidays. It’s perfect for cozy weeknight dinners, lunch with friends, or as a fancy side for roasted meats. And the best part? It looks stunning on the table—like you spent hours making it.
Ingredients You’ll Need
Here’s the ingredient list for this show-stopping dish:
| Ingredient | Quantity | Notes/Alternatives |
|---|---|---|
| Butternut squash, peeled & cubed | 1 large (about 1 kg) | Fresh is best |
| Olive oil | 3 tablespoons (45 ml) | Can use avocado oil |
| Honey | 2 tablespoons (30 ml) | Maple syrup works too |
| Salt | ½ teaspoon (3 g) | Adjust to taste |
| Black pepper | ¼ teaspoon (1 g) | Freshly cracked preferred |
| Ricotta cheese | 200 g (1 cup) | Goat cheese can substitute |
| Cranberry sauce | 80 g (⅓ cup) | Homemade or store-bought |
| Honey | 1 tablespoon (15 ml) | For drizzle |
| Fresh thyme leaves | For garnish | Optional |
Substitutions & Additions:
- Swap ricotta for goat cheese for tangier creaminess.
- Add toasted walnuts or pomegranate seeds for extra crunch.
- For a vegan option, replace ricotta with cashew cream and honey with maple syrup.
Essential Tools for Preparation
Honestly, this recipe doesn’t need a fancy kitchen. Here’s what you’ll need:
- Baking tray
- Parchment paper (so nothing sticks!)
- Mixing bowls
- Whisk for cranberry-honey drizzle
- Spatula or spoon to toss squash
- Serving dish for plating
- Optional: citrus zester or small brush for garnish
Step-by-Step Instructions
Here’s the part where I always mess up if I’m not careful—but follow these steps, and you’re golden.
Roasting the Butternut Squash
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Toss the squash cubes with olive oil, 2 tablespoons honey, salt, and pepper. Make sure every cube is coated—it’s what gives that gorgeous caramelized look.
- Spread the cubes evenly on the tray, leaving space so they roast instead of steam.
- Roast for 30–35 minutes, stirring halfway through. Look for golden edges and tender centers. Honestly, the smell during roasting? Pure heaven.
Preparing the Ricotta & Cranberry-Honey Drizzle
- While the squash is roasting, whisk cranberry sauce with 1 tablespoon honey until smooth.
- Once squash is done, transfer to a serving dish.
- Dollop ricotta evenly across the warm squash.
- Drizzle cranberry-honey sauce over the top.
- Garnish with fresh thyme leaves. Serve immediately while warm and aromatic.
Tips & Variations
- Don’t overcrowd your baking tray—roast in a single layer. Overcrowding = soggy squash.
- Try adding a pinch of cinnamon or nutmeg for a cozy autumn twist.
- For crunch, sprinkle toasted pecans or walnuts over the finished dish.
- Pair it with roasted chicken, quinoa salad, or a grain bowl for a complete meal.
Storage Instructions
- Store leftovers in an airtight container in the fridge for 2–3 days.
- Reheat gently in a 180°C (350°F) oven or microwave until warm.
- Keep the drizzle separate if you want to maintain a fresh topping.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 35 g |
| Sugar | 18 g |
| Fat | 13 g |
| Saturated Fat | 4 g |
| Protein | 7 g |
| Fiber | 4 g |
| Sodium | 200 mg |
Frequently Asked Questions (FAQ)
Can I use frozen butternut squash?
Yes! Just thaw and pat dry before roasting to avoid excess moisture.
Can I prepare this ahead for holidays?
Absolutely. Roast squash and prepare cranberry-honey drizzle ahead, then assemble just before serving.
Can I make this vegan?
Yes! Use cashew cream instead of ricotta and maple syrup instead of honey.
What else can I serve with it?
It’s fantastic alongside roasted meats, grain salads, or as a standalone vegetarian main with crusty bread.
Conclusion
Caramelized Butternut Squash with Ricotta and Cranberry-Honey Drizzle is the kind of recipe that looks fancy but is effortless to make. Sweet, savory, and just the right amount of tang—honestly, every bite is a delight. Whether you’re planning a cozy weeknight dinner or a festive holiday spread, this dish will impress without the stress.
Want more? Try these related favorites:
- Caramelized Butternut Squash with Tangy Feta and Cranberry Drizzle
- Honey Glazed Acorn Squash with Creamy Goat Cheese and Cranberry Drizzle
- Honey-Glazed Acorn Squash with Feta Cheese and Cranberry Drizzle
And don’t forget—snap a photo of your creation, leave a review, and share it on Pinterest! I love seeing how you make these recipes your own.
Print
Caramelized Butternut Squash with Ricotta and Cranberry-Honey Drizzle : Quick & Delicious Dish
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Caramelized Butternut Squash with Ricotta and Cranberry-Honey Drizzle is a cozy, autumn-inspired side dish that’s sweet, savory, and just a little tangy. Roasted to golden perfection, topped with creamy ricotta, and drizzled with a luscious cranberry-honey sauce, this recipe is effortless yet impressive. Perfect for weeknight dinners or holiday spreads, it’s healthy, flavorful, and sure to disappear fast!
Ingredients
- 1 large butternut squash, peeled and cubed (about 1 kg)
- 3 tablespoons olive oil (45 ml)
- 2 tablespoons honey (30 ml)
- ½ teaspoon salt (3 g)
- ¼ teaspoon black pepper (1 g)
- 200 g ricotta cheese (about 1 cup)
- 80 g cranberry sauce (⅓ cup)
- 1 tablespoon honey (15 ml)
- Fresh thyme leaves, for garnish
Optional substitutions/additions:
- Goat cheese instead of ricotta
- Maple syrup instead of honey
- Toasted walnuts or pomegranate seeds for crunch
Instructions
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
Toss the butternut squash cubes with olive oil, 2 tablespoons honey, salt, and pepper until evenly coated.
Spread the cubes on the tray in a single layer and roast for 30–35 minutes, stirring halfway, until golden and caramelized.
In a small bowl, whisk cranberry sauce with 1 tablespoon honey until smooth.
Transfer roasted squash to a serving dish, dollop with ricotta, and drizzle with the cranberry-honey mixture.
Garnish with fresh thyme leaves and serve warm.
Notes
Don’t overcrowd the baking tray—roast in a single layer for best caramelization.
Can be made ahead; assemble just before serving for best presentation.
Store leftovers in an airtight container in the fridge for 2–3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American / Comfort Food
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 13 g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35 g
- Fiber: 4g
- Protein: 7 g
- Cholesterol: 20 mg