Caramelized Butternut Squash with Ricotta and Cranberry-Honey Drizzle

Caramelized Butternut Squash with Ricotta and Cranberry-Honey Drizzle

Introduction

This elegant dish brings together roasted caramelized butternut squash, creamy ricotta cheese, and a luscious cranberry-honey drizzle for a flavor-packed experience.
The natural sweetness of the butternut squash is enhanced by roasting until golden, while the smooth ricotta balances the richness with light, milky creaminess.
A touch of cranberry and honey adds a burst of color and festive brightness — perfect for fall gatherings, holidays, or even a cozy weekend dinner.

It’s Mediterranean-style comfort food at its best — full of nutrients, antioxidants, and warmth!

Prep Time: 15 minutes

Cook Time: 35–40 minutes

Total Time: 50–55 minutes

Servings: 4

Ingredients

For the Roasted Butternut Squash

1 medium butternut squash, peeled, seeded, and cut into cubes (about 4 cups)

2 tbsp olive oil

1 tbsp maple syrup or honey

½ tsp sea salt

¼ tsp black pepper

¼ tsp ground cinnamon (optional for warmth)

For the Ricotta Layer

¾ cup whole-milk ricotta cheese

1 tbsp lemon zest

1 tbsp extra virgin olive oil

Pinch of salt and black pepper

For the Cranberry-Honey Drizzle

½ cup fresh or frozen cranberries

2 tbsp honey

1 tbsp orange juice

1 tsp balsamic vinegar

Pinch of salt

Optional Garnishes

Toasted walnuts or pecans

Fresh thyme or mint leaves

A sprinkle of chili flakes for mild heat

Instructions

Step 1: Roast the Butternut Squash

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, toss squash cubes with olive oil, honey or maple syrup, salt, pepper, and cinnamon.

Spread evenly on the baking sheet in a single layer.

Roast for 35–40 minutes, stirring once halfway, until golden brown and caramelized on the edges.

Step 2: Prepare the Ricotta Mixture

In a small bowl, whisk ricotta cheese with lemon zest, olive oil, salt, and pepper until smooth and creamy.

Set aside (keep at room temperature for easy spreading).

Step 3: Make the Cranberry-Honey Drizzle

In a small saucepan, combine cranberries, honey, orange juice, balsamic vinegar, and salt.

Cook over medium heat for about 5–7 minutes, until cranberries burst and the mixture thickens slightly.

Mash lightly with a fork and let it cool to a syrupy consistency.

Step 4: Assemble the Dish

Arrange roasted butternut squash on a serving platter.

Spoon dollops of ricotta mixture over the squash.

Drizzle the cranberry-honey sauce generously on top.

Garnish with toasted nuts, fresh herbs, and chili flakes if desired.

Step 5: Serve

Serve warm or at room temperature as a side dish or a light vegetarian main course.

Tips for Perfection

• Roasting Tip: Spread the squash pieces apart — overcrowding steams them instead of caramelizing.
• Cheese Swap: Try goat cheese or feta instead of ricotta for a tangier twist.
• Make-Ahead: Roast squash and prepare drizzle in advance. Assemble just before serving.
• Extra Flavor: Add a drizzle of balsamic glaze for a deeper, savory-sweet note.
• Seasonal Touch: Sprinkle pomegranate seeds for festive color and crunch.

Q & A

Q1: Can I use frozen butternut squash?
✅ Yes, just make sure to thaw and pat dry to remove excess moisture before roasting.

Q2: Can I make this vegan?
Absolutely! Use vegan ricotta (made from cashews or tofu) and replace honey with maple syrup or agave.

Q3: What can I serve it with?
️ Great with grilled chicken, roasted fish, quinoa, or served atop leafy greens for a complete salad.

Q4: Can I use other squash types?
Yes! Acorn squash or kabocha also work beautifully with this recipe.

Q5: How can I make it spicier?
Add chili flakes or a drizzle of hot honey to balance the sweetness.

Nutrition (Per Serving)

(Approximate, based on 4 servings)

• Calories: 235 kcal
• Protein: 6g
• Carbohydrates: 28g
• Dietary Fiber: 4g
• Sugars: 14g
• Fat: 11g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 180mg
• Vitamin A: 270% DV
• Vitamin C: 25% DV
• Calcium: 12% DV
• Iron: 6% DV

Serving Idea

Serve this dish on a Mediterranean grazing platter — pair with roasted chickpeas, olives, grilled pita, and herb hummus. It creates a stunning balance of color, texture, and flavor.