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Roasted Honeynut Squash with Whipped Ricotta and Toasted Walnuts Recipe

ByLucy
Jump to Recipe· 4.7 from 30 reviews

If you haven’t tried honeynut squash yet, you’re in for a real treat with this Roasted Honeynut Squash with Whipped Ricotta and Toasted Walnuts Recipe. It’s one of those dishes I love bringing out when I want to impress friends without spending hours in the kitchen. Roasting the squash to caramelized perfection, combined with the creamy tang of whipped ricotta and the crunchy, toasty walnuts, creates a flavor and texture party you won’t forget. Trust me, once you make this, it’ll become a go-to whenever squash is in season!

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Why This Recipe Works

  • Balanced Flavor: The sweetness of roasted honeynut squash pairs beautifully with tangy whipped ricotta and nutty walnuts.
  • Simple Prep: Minimal ingredients and straightforward steps make this dish accessible even on busy days.
  • Festive Yet Casual: It’s elegant enough for guests but cozy and comforting like a weeknight side.
  • Texture Contrast: Creamy, crunchy, and tender elements all come together in delightful harmony.
Roasted Honeynut Squash with Whipped Ricotta and Toasted Walnuts, honeynut squash dish, roasted squash with ricotta, easy fall squash recipes, nutty roasted squash - The image shows a metal baking tray with four pieces of roasted butternut squash on it. Three halves of squash are empty inside, showing orange, slightly caramelized flesh with dark roasted seeds and small black herb pieces scattered over them. One whole squash piece remains uncut and roasted, with a light brown skin, small black pepper spots, and some oil glistening on it. The tray has small browned oil spots and some salt crystals. Under the tray is a grey and white striped cloth, and the background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Roasted Honeynut Squash with Whipped Ricotta and Toasted Walnuts Recipe really plays a starring role. From the deeply sweet and creamy squash to the fresh thyme’s herbal lift, the combination makes the dish more than just the sum of its parts. When shopping, pick the freshest squash you can find—look for firm skins and vibrant orange color.

Roasted Honeynut Squash with Whipped Ricotta and Toasted Walnuts, honeynut squash dish, roasted squash with ricotta, easy fall squash recipes, nutty roasted squash - Flat lay of vibrant orange honeynut squash halves with smooth skins and deep orange flesh, fresh green thyme sprigs scattered delicately, bright green chopped parsley leaves adding contrast, warm brown toasted walnut pieces with rough texture, creamy white whipped ricotta dollops, a small heap of red pepper flakes with a fiery red hue, and a few cinnamon sticks with rich brown tones arranged naturally, all colors vivid and fresh, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Honeynut Squash: Smaller and sweeter than regular butternut, it roasts quickly and caramelizes beautifully.
  • Extra-Virgin Olive Oil: Adds richness and helps the squash brown; go for a fruity, high-quality oil for best flavor.
  • Apple Cider Vinegar: Balances the sweetness with a gentle tang that brightens the dish.
  • Maple Syrup: Enhances natural sweetness and gives a subtle complexity to the glaze.
  • Sea Salt & Freshly Ground Black Pepper: Must-haves to season and elevate each bite.
  • Cinnamon: A warm spice that complements the squash without overpowering.
  • Fresh Thyme: Herbaceous note tying everything together and providing a lovely fragrance as it roasts.
  • Whipped Ricotta: Creamy and light, a perfect foil to the squash’s caramelized edges.
  • Toasted Walnuts: Crunchy, earthy texture adds contrast and enhances nutty flavor.
  • Chopped Fresh Parsley & Red Pepper Flakes: Garnishes that add freshness and a hint of heat.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Roasted Honeynut Squash with Whipped Ricotta and Toasted Walnuts Recipe is. It’s a great canvas for your personal spin, whether you want to add a bit more heat, swap out ingredients, or even make it vegan-friendly. Don’t hesitate to play around with the flavors and find your favorite combo.

  • Variation: I sometimes sprinkle a little smoked paprika or chili powder on the squash before roasting for a smoky kick—it’s a game changer.
  • Dietary Swap: For a dairy-free version, whipped coconut cream or cashew cream can replace ricotta beautifully.
  • Seasonal Twist: Swap thyme for rosemary or sage if you crave a different herby vibe depending on the season.
  • Make It Heartier: Add some crispy pancetta or bacon bits if you want a meaty touch that pairs wonderfully with the sweetness.

Step-by-Step: How I Make Roasted Honeynut Squash with Whipped Ricotta and Toasted Walnuts Recipe

Step 1: Prepare Your Squash with Care

First things first, preheat your oven to 450°F and line a baking sheet with parchment. You’ll want a sharp, sturdy knife because cutting honeynut squash in half lengthwise can be a bit of a workout if it’s not quite ripe or if your knife isn’t up to the task. Scoop out the seeds—don’t toss them! Toast them later for a lovely snack. This prep step ensures even roasting and caramelization on the cut side for maximum flavor.

Step 2: Whisk Together the Magic Glaze

In a small bowl, mix your extra-virgin olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and freshly ground black pepper. This glaze is the secret weapon—it seeps into the squash during roasting and gives that addictive sweet-and-sour flavor combo you’ll want to make again and again.

Step 3: Season, Rub, and Roast

Place the halves cut side up (at first) on your baking sheet, drizzle with half the glaze, then sprinkle the fresh thyme leaves, salt, and pepper. Go ahead and rub those seasonings over the flesh with your fingers to coat every nook and cranny. Then flip the squash cut side down to roast on the baking sheet. This position ensures the bottoms get beautifully caramelized, soft, and sweet. Roast for about 20 to 25 minutes until tender and golden underneath—poke with a fork to check softness.

Step 4: Assemble and Garnish

While your squash is roasting, lightly whip your ricotta to make it fluffy and spreadable. Once the squash is out of the oven and cooling just a little, spread the ricotta onto your serving platter. Arrange the roasted squash halves on top, drizzle with the remaining glaze, and sprinkle with toasted walnut pieces, fresh parsley, thyme, and a pinch of red pepper flakes for a little zip. Season again to taste and serve immediately for the best texture and warmth.

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Tips from My Kitchen

  • Knife Safety First: Squash can be tough, so use a sharp knife and stabilize your cutting board to avoid slips.
  • Don’t Skip the Parchment: It helps with easy cleanup and prevents the sweet glaze from sticking and burning on the sheet.
  • Toasting Walnuts: Toast walnuts in a dry skillet over medium heat, shaking often until fragrant—watch closely so they don’t burn.
  • Let It Rest: Let the squash cool a tiny bit before assembling so the whipped ricotta doesn’t melt too much and lose texture.

How to Serve Roasted Honeynut Squash with Whipped Ricotta and Toasted Walnuts Recipe

Roasted Honeynut Squash with Whipped Ricotta and Toasted Walnuts, honeynut squash dish, roasted squash with ricotta, easy fall squash recipes, nutty roasted squash - The image shows eight pieces of roasted orange squash with a slightly crispy texture, arranged on top of a white creamy sauce spread unevenly over a white plate. The squash pieces are scattered with chopped nuts and green fresh herb leaves. The plate rests on a white marbled surface, with a striped cloth and a silver spoon partly visible behind it. The overall colors are warm orange, creamy white, and green, creating a fresh and rustic look. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping the dish with freshly chopped parsley and a light sprinkle of red pepper flakes. The parsley adds a fresh burst of color and mild brightness, while the flakes give just the right touch of heat without overwhelming the natural sweetness. I’ve also tried adding a drizzle of good-quality aged balsamic vinegar for a touch of tang and shine.

Side Dishes

This recipe pairs beautifully with simple roasted chicken or pork loin for a wholesome meal. On vegetarian nights, I serve it alongside a hearty grain salad or quinoa stuffed peppers—anything with a slight nuttiness balances out the creamy squash and ricotta.

Creative Ways to Present

For dinner parties, I like to arrange halved squash on a large wooden board layered with whipped ricotta, walnuts, and herbs, letting guests serve themselves family-style. You can also individualize plates by serving a squash half topped with a dollop of ricotta and a sprinkle of walnuts for a charming presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftover roasted squash and walnuts separately from the ricotta in airtight containers in the fridge. Keeping them separate maintains the whipped ricotta’s fresh texture and prevents the nuts from going soggy. They keep well for up to 3 days.

Freezing

While I don’t recommend freezing the whipped ricotta (it can lose its creamy texture), roasted honeynut squash freezes wonderfully on its own. Simply cool completely, spread on a sheet tray to freeze individually, then store in a freezer-safe bag for up to 3 months. Reheat gently for best results.

Reheating

Reheat leftover squash gently in a warm oven (about 325°F) until heated through—this keeps edges caramelized instead of turning mushy like the microwave might. Add fresh whipped ricotta on the side just before serving to keep that light and fluffy contrast.

FAQs

  1. Can I use butternut squash instead of honeynut squash?

    Absolutely! Butternut squash works as a substitute, though it’s larger and less sweet. You’ll need to adjust roasting time a bit to ensure it becomes tender and caramelized.

  2. How do I make whipped ricotta?

    It’s super easy—just spoon ricotta into a bowl and whisk with a little olive oil, lemon juice, salt, and pepper until fluffy and spreadable. A hand mixer speeds this up, but a whisk works too!

  3. Can I prepare this recipe ahead of time?

    You can roast the squash up to a day ahead and toast the walnuts, then whip the ricotta right before serving to maintain freshness. Assemble just before serving for best texture.

  4. What if I don’t have fresh thyme?

    Dried thyme is a fine substitute—use about half the amount and sprinkle it on before roasting. Fresh rosemary or sage also work nicely if you want to experiment.

Final Thoughts

This Roasted Honeynut Squash with Whipped Ricotta and Toasted Walnuts Recipe is truly one of my favorite fall dishes because it combines simple ingredients in a way that feels special and comforting at the same time. Every time I make it, the sweet, creamy, and crunchy textures just wow everyone at the table. I encourage you to give it a try—you might just find your new seasonal obsession that’s as cozy as a hug on a chilly evening!

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Roasted Honeynut Squash with Whipped Ricotta and Toasted Walnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 30 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Roasted Honeynut Squash recipe features tender, caramelized squash seasoned with a flavorful blend of olive oil, apple cider vinegar, maple syrup, cinnamon, and fresh herbs. Served with creamy whipped ricotta and crunchy toasted walnuts, it makes a delicious and elegant side dish perfect for any meal.

Ingredients

Squash and Seasoning

  • 3 honeynut squash
  • 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, several grinds
  • 1 tablespoon fresh thyme leaves, plus more for garnish

Toppings and Garnishes

  • Whipped ricotta
  • ¼ cup toasted walnuts, chopped
  • Chopped fresh parsley, for garnish
  • Red pepper flakes, for garnish

Instructions

  1. Preheat the oven: Preheat your oven to 450°F and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Prepare the squash: Use a large sharp knife to carefully cut each honeynut squash in half lengthwise. Scoop out the seeds from the center of each half with a spoon.
  3. Make the seasoning mixture: In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, ¼ teaspoon sea salt, cinnamon, and freshly ground black pepper until well combined.
  4. Season the squash: Place the squash halves on the prepared baking sheet. Drizzle half of the oil mixture over them, sprinkle with fresh thyme leaves, and add additional salt and pepper to taste. Use your hands to rub the seasonings all over the squash evenly, then arrange the halves cut side down on the baking sheet.
  5. Roast the squash: Bake in the preheated oven for 25 minutes or until the squash is very soft and caramelized on the bottom, developing a rich, golden color.
  6. Assemble and serve: Spread a layer of whipped ricotta on a serving platter. Arrange the roasted honeynut squash halves on top. Drizzle with the remaining oil mixture, then sprinkle with toasted chopped walnuts. Garnish with extra fresh thyme, chopped parsley, and red pepper flakes. Adjust seasoning to taste and serve warm.

Notes

  • Use ripe honeynut squash for the best flavor and natural sweetness.
  • Whipped ricotta can be seasoned with a pinch of salt and lemon zest for added brightness.
  • Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant before chopping.
  • Red pepper flakes add a nice subtle heat but can be omitted for a milder dish.
  • This dish pairs well with roasted meats or can be enjoyed as a vegetarian main course with added grains.

Nutrition

  • Serving Size: 1 serving
  • Calories: 180 kcal
  • Sugar: 6 g
  • Sodium: 150 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 10 mg

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