Description
A savory-sweet dish featuring tender caramelized butternut squash, creamy ricotta, and a vibrant cranberry-honey drizzle.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup whole milk ricotta
- 1/2 cup fresh cranberries
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, smoked paprika, salt, and pepper.
- Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
- While the squash roasts, prepare the drizzle: In a small saucepan, combine cranberries, honey, and balsamic vinegar. Simmer over medium heat until cranberries burst and sauce thickens slightly, about 8-10 minutes.
- To serve, spoon ricotta onto plates, top with roasted squash, drizzle with cranberry-honey sauce, and garnish with fresh thyme.
Notes
You can customize the seasonings to taste.