Description
A festive, cozy bowl featuring roasted butternut squash, creamy whipped ricotta, and a spicy-sweet hot honey drizzle, perfect for holiday meals.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- Salt and black pepper to taste
- 1 cup whole milk ricotta cheese
- 2 tablespoons honey
- 1/4 teaspoon red pepper flakes
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped fresh parsley
- 1/4 cup toasted pecans
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, smoked paprika, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- In a small bowl, whip ricotta with a fork until smooth and creamy. Set aside.
- In a small saucepan, warm honey over low heat. Stir in red pepper flakes and let simmer for 2 minutes to infuse. Remove from heat.
- Assemble bowls: Divide roasted squash among bowls. Top with a dollop of whipped ricotta, drizzle with hot honey, and garnish with pomegranate seeds, toasted pecans, and parsley.
Notes
You can customize the seasonings to taste.