How to Perfectly Roast Courge de Gland with Honey and Ricotta

Perfectly roasting Courge de Gland with honey and ricotta transforms this humble squash into a caramelized, creamy delight that will elevate your dinner table. Tired of bland, mushy squash recipes that leave you disappointed? This roasted Courge de Gland recipe delivers a perfect balance of sweet and savory flavors with minimal effort.

Hi, I’m Emma, the heart behind GusRecipes! As someone who’s experimented with countless squash varieties in my kitchen, I’ve perfected this Courge de Gland recipe through years of trial and error. The honey caramelizes beautifully on the edges while the ricotta adds a creamy richness that complements the natural sweetness of this unique squash.

In this comprehensive guide, I’ll walk you through selecting the perfect Courge de Gland squash, prepping it properly, and roasting it to perfection. You’ll also discover serving suggestions, flavor variations, and expert tips to ensure success every time.

Why This Courge de Gland Recipe Works

This roasted Courge de Gland with honey and ricotta recipe stands out for several reasons:

• Uses an underappreciated squash variety with exceptional natural sweetness
• Requires just 10 minutes of active prep time
• Creates a stunning presentation with minimal effort
• Offers the perfect balance of sweet and savory flavors
• Works as both an elegant side dish or vegetarian main course

Choosing the Right Courge de Gland

Best Courge de Gland for Roasting

When selecting your Courge de Gland (acorn squash), look for ones that feel heavy for their size with a deep green color and a small patch of orange or yellow where they rested on the ground. The skin should be dull rather than glossy, indicating it’s properly ripened.

Buying Tips

The ideal Courge de Gland should weigh between 1-2 pounds. Avoid specimens with soft spots, cuts, or bruises. A firmly attached stem indicates freshness. When in season (fall through winter), farmers’ markets often offer the best selection.

Substitutions

If Courge de Gland isn’t available, you can substitute:

• Butternut squash (reduce cooking time by 5-10 minutes)
• Kabocha squash (nearly identical cooking time)
• Delicata squash (reduce cooking time by 10-15 minutes)

Ingredients & Prep for Courge de Gland

Courge de Gland Prep Essentials

Properly preparing your Courge de Gland is crucial for roasting success:

1. Wash the exterior thoroughly
2. Cut in half lengthwise through the stem
3. Scoop out seeds and stringy pulp with a spoon
4. Score the flesh in a crosshatch pattern (about ¼ inch deep)

Recipe Ingredients

• 2 medium Courge de Gland squash
• 3 tablespoons olive oil
• 2 tablespoons honey (plus more for drizzling)
• ½ cup ricotta cheese
• 2 teaspoons fresh thyme leaves
• ¼ teaspoon cinnamon
• Salt and freshly ground pepper
• Optional garnish: toasted pine nuts or pepitas

Pantry Staples

Keep these essentials on hand for perfect Courge de Gland roasting:

• High-quality olive oil (for richness)
• Local honey (for natural sweetness)
• Fresh herbs (for aromatic flavor)
• Flaky sea salt (for finishing)

Step-by-Step Courge de Gland Roasting Instructions

Pre-Cooking Courge de Gland Prep

1. Preheat your oven to 400°F (200°C)
2. Line a baking sheet with parchment paper
3. Place the halved and seeded Courge de Gland cut-side up
4. Brush generously with olive oil, ensuring it gets into the scored flesh
5. Season with salt, pepper, and cinnamon

Courge de Gland Roasting Method

1. Place the squash cut-side down on the prepared baking sheet
2. Roast for 25 minutes
3. Flip the squash halves so they’re cut-side up
4. Drizzle with honey, ensuring it gets into the scored areas
5. Return to oven for another 20-25 minutes until fork-tender and caramelized at the edges

Courge de Gland Doneness Check

Your perfectly roasted Courge de Gland is ready when:

• A fork easily pierces through the flesh
• The edges have begun to caramelize
• The flesh is pulling away slightly from the skin
• The color has deepened to a rich golden orange

Resting and Finishing Your Courge de Gland

1. Remove from oven and let rest for 5 minutes
2. Dollop ricotta cheese into the cavity of each squash half
3. Sprinkle with fresh thyme leaves
4. Drizzle with additional honey
5. Finish with a pinch of flaky sea salt and freshly ground pepper

Pro Tips for Perfect Courge de Gland

Avoiding Tough or Undercooked Courge de Gland

• Don’t rush the roasting process—low and slow is key
• Score the flesh to help it cook evenly
• Start cut-side down to steam the flesh, then finish cut-side up to caramelize
• Make sure your oven is fully preheated before roasting

Tool Recommendations

• Sharp chef’s knife (essential for safely cutting tough squash)
• Heavy-duty baking sheets (prevents warping at high temperatures)
• Pastry brush (for even oil application)
• Good quality vegetable peeler (for removing tough skin if desired)

Storage & Reheating

• Store leftovers in an airtight container for up to 3 days
• Reheat in a 350°F oven for 15 minutes until warmed through
• For make-ahead prep, pre-roast the squash for 20 minutes, then finish with honey and ricotta just before serving

For more amazing seasonal recipes, check out my collection on Pinterest. I’m constantly adding new favorites that celebrate the best of each season!

Flavor Variations for Courge de Gland

Savory Courge de Gland Twist

• Replace ricotta with goat cheese and add roasted garlic
• Top with crispy sage leaves fried in butter
• Add a sprinkle of red pepper flakes for subtle heat
• Drizzle with balsamic reduction instead of honey

Mediterranean Courge de Gland

• Mix the ricotta with lemon zest and fresh herbs
• Top with chopped kalamata olives and sundried tomatoes
• Finish with a sprinkle of za’atar seasoning
• Garnish with fresh mint leaves

Fall Harvest Courge de Gland

Serving Suggestions for Courge de Gland

• As a side dish: Pairs perfectly with roasted chicken, grilled fish, or holiday roasts
• As a vegetarian main: Serve with a simple green salad dressed with vinaigrette
• For a complete meal: Add a grain like farro, quinoa, or wild rice to the cavity before adding ricotta
• For entertaining: Create a stunning presentation by arranging the squash halves on a large platter with fresh herbs, pomegranate seeds, and a drizzle of olive oil

FAQs About Courge de Gland Roasting

Can I prepare Courge de Gland in advance?

Yes! You can cut and seed the squash up to 2 days before roasting. Store the prepped squash halves in the refrigerator, covered with plastic wrap. You can also fully roast them up to 24 hours ahead, then reheat at 350°F for 15-20 minutes before adding the ricotta.

Can I eat the skin of Courge de Gland?

Yes, the skin is edible after roasting, though some people prefer to just eat the flesh. The skin contains additional nutrients and fiber, but may be too tough if the squash is not roasted long enough.

What’s the best way to cut Courge de Gland safely?

Place the squash on a damp kitchen towel to prevent slipping. Use a sharp chef’s knife and first pierce the squash, then rock the knife back and forth to cut through it lengthwise. Never try to force the knife through.

Is this recipe gluten-free?

Yes! This roasted Courge de Gland with honey and ricotta recipe is naturally gluten-free. Just be sure to check your ricotta packaging to confirm it doesn’t contain any gluten-containing additives.

Conclusion

Perfectly roasted Courge de Gland with honey and ricotta is a versatile dish that celebrates the natural sweetness of this often overlooked squash. Whether you’re serving it as a showstopping side for a holiday meal or enjoying it as a simple weeknight dinner, this recipe delivers incredible flavor with minimal effort.

I encourage you to make this recipe your own by trying different flavor variations and pairings. The possibilities are endless! And don’t forget to tag @GusRecipes on social media when you make this dish—I’d love to see your beautiful creations.

How to Perfectly Roast Courge de Gland with Honey and Ricotta

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• Author: Emma Emma
• Total Time: 40 mins
• Yield: 2–3 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A cozy autumn dish featuring roasted acorn squash drizzled with honey and topped with creamy ricotta. The natural sweetness of the squash pairs perfectly with the tangy cheese and a touch of herbs for a warm, elegant side or light main.

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Ingredients

Scale 1x2x3x

1 medium acorn squash

2 tbsp olive oil

1 tbsp honey (plus extra for drizzling)

1/2 cup ricotta cheese

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp dried thyme or fresh herbs

Chopped walnuts or pecans for garnish (optional)

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Instructions

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

2. Cut the acorn squash in half, scoop out the seeds, and slice into wedges.

3. Place the squash pieces on the baking sheet and drizzle with olive oil, honey, salt, pepper, and thyme.

4. Roast for 25–30 minutes, turning halfway, until the squash is tender and caramelized.

5. Arrange roasted squash on a serving plate and dollop with ricotta cheese.

6. Drizzle with extra honey and sprinkle with nuts or fresh herbs if desired.

7. Serve warm as a side dish or vegetarian main course.

Notes

You can substitute goat cheese for ricotta for a tangier flavor.

Try adding a pinch of chili flakes for a sweet-spicy contrast.

Leftovers taste great cold in salads or reheated for breakfast with toast.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Side Dish
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 portion (about 1 cup)
• Calories: 210
• Sugar: 10g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 15mg

Keywords: roasted acorn squash, honey ricotta, fall recipe, vegetarian side