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.
Ingredients
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)
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