Description
A sweet and savory fall dish featuring tender delicata squash, creamy ricotta, and a spicy-sweet cranberry honey glaze.
Ingredients
Scale
For the Crust:
- 2 medium delicata squash, sliced into half-moons
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 cup whole milk ricotta
- 1/4 cup honey
- 1/4 cup fresh cranberries
- 1 tsp red pepper flakes
- 1 tbsp fresh thyme leaves
- 1/4 cup toasted pecans, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss delicata squash with olive oil, smoked paprika, garlic powder, salt, and pepper. Arrange in a single layer on a baking sheet.
- Roast for 25-30 minutes, flipping halfway, until squash is tender and caramelized at the edges.
- While squash roasts, prepare the glaze: In a small saucepan, combine honey, cranberries, and red pepper flakes. Simmer over medium heat for 5-7 minutes until cranberries burst and sauce thickens slightly.
- To serve, spread ricotta on a platter, top with roasted squash, drizzle with hot honey cranberry glaze, and garnish with thyme and pecans.
Notes
You can customize the seasonings to taste.