Mediterranean Caramelized Butternut Squash with Ricotta & Hot Honey Cranberry Glaze

This Mediterranean-inspired dish combines the natural sweetness of roasted butternut squash with creamy ricotta and a tangy-spicy cranberry glaze. It’s the kind of recipe that feels both comforting and elegant—perfect for a fall dinner, festive gathering, or as a vibrant side dish. The flavors strike a beautiful balance between sweet, spicy, and savory, and it comes together in under 45 minutes.

Total Time: 40–45 minutes
Servings: 4

Ingredients

For the Squash:

1 medium butternut squash, peeled and cubed

2 tbsp olive oil

1 tbsp maple syrup

Salt and black pepper, to taste

For the Ricotta & Glaze:

1 cup ricotta cheese

1/3 cup fresh cranberries

1 tbsp honey

1/2 tsp red chili flakes (adjust to taste)

1 tsp balsamic vinegar

Fresh thyme or mint leaves, for garnish

Instructions

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

Roast the squash:
In a bowl, toss the butternut squash cubes with olive oil, maple syrup, salt, and pepper. Spread evenly on the prepared baking sheet. Roast for 25–30 minutes, stirring once halfway through, until golden and caramelized.

Prepare the cranberry glaze:
While the squash roasts, add cranberries, honey, chili flakes, and balsamic vinegar to a small saucepan over medium heat. Cook for 5–7 minutes, stirring often, until the cranberries burst and the sauce thickens slightly. Remove from heat and set aside to cool slightly.

Assemble the dish:
Spread ricotta on a serving platter or plate. Spoon the warm, caramelized squash over the ricotta.

Drizzle the glaze:
Pour the hot honey cranberry glaze over the top, letting it drip into the ricotta.

Garnish and serve:
Sprinkle with fresh thyme or mint leaves. Serve warm as a side or light vegetarian main.

Tips & Variations

Even caramelization: Cut the squash into uniform cubes so they roast evenly and develop that golden-brown, slightly crisp edge.

Don’t skip the maple syrup: A little sweetness helps the squash caramelize beautifully. If you prefer a less sweet flavor, reduce it to ½ tablespoon or use a drizzle of olive oil only.

Adjust the heat: For a milder glaze, use less chili or replace red pepper flakes with a pinch of smoked paprika. If you like extra heat, add a touch of cayenne or a dash of hot sauce to the glaze.

Use frozen cranberries: If fresh ones aren’t available, frozen cranberries work just as well—no need to thaw before cooking.

Creamy alternatives: Swap ricotta with whipped feta, goat cheese, or labneh for a tangier Mediterranean twist.

Make it dairy-free: Use a dairy-free ricotta or a creamy hummus base instead for a vegan-friendly version.

Add crunch: Sprinkle toasted walnuts, pecans, or pumpkin seeds on top for texture and extra nutrition.

Make it a full meal: Serve over a bed of quinoa, farro, or arugula to turn this side into a satisfying vegetarian main.

Balance the glaze: If your cranberries are too tart, stir in an extra teaspoon of honey or a splash of orange juice to mellow the flavor.

Presentation tip: For an elegant touch, spoon the ricotta into swirls before layering on the squash and glaze—beautiful for serving at dinner parties or holidays.

Q&A

Q: Can I use pre-cut butternut squash?
Yes, store-bought cubed squash saves time and works perfectly. Just check that the pieces are similar in size so they roast evenly.

Q: What if I don’t have fresh cranberries?
Frozen cranberries are a great substitute. If you can’t find any, try pomegranate seeds for a similar tart flavor and pop of color.

Q: Can I make this ahead of time?
Yes. You can roast the squash and prepare the cranberry glaze up to a day ahead. Reheat the squash in the oven at 375°F (190°C) for about 10 minutes and warm the glaze on the stove before assembling.

Q: What should I serve this with?
It pairs beautifully with grilled chicken, roasted lamb, or pan-seared salmon. For a vegetarian meal, serve it over quinoa or lentils.

Q: How can I make the ricotta more flavorful?
Mix the ricotta with a little lemon zest, olive oil, and salt before serving—it makes the flavor brighter and creamier.

Nutrition

(Per Serving, Approximate)

Calories: 280

Protein: 8g

Fat: 14g

Carbohydrates: 32g

Fiber: 5g

Sugars: 14g

Sodium: 190mg

Conclusion

This Mediterranean Caramelized Butternut Squash with Ricotta & Hot Honey Cranberry Glaze is a perfect blend of sweet, savory, and spicy. The roasted squash brings warmth and depth, the creamy ricotta balances it with richness, and the glaze adds a bright, tangy finish. It’s a versatile dish—beautiful enough for a holiday table yet simple enough for a cozy weeknight dinner. Each bite delivers comfort with a touch of Mediterranean flair.