Description
A sweet and savory fall dish featuring tender butternut squash caramelized to perfection, topped with creamy ricotta and a tangy cranberry-honey drizzle.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup whole milk ricotta cheese
- 1/2 cup fresh cranberries
- 2 tablespoons honey
- 1 tablespoon water
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss butternut squash cubes with olive oil, maple syrup, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25-30 minutes, flipping halfway, until squash is tender and caramelized.
- While squash roasts, combine cranberries, honey, and water in a small saucepan. Simmer over medium heat for 5-7 minutes until cranberries burst and sauce thickens. Let cool slightly.
- To serve, spread ricotta on a platter, top with roasted squash, drizzle with cranberry-honey sauce, and garnish with fresh thyme.
Notes
You can customize the seasonings to taste.