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