Description
A festive and comforting bowl featuring roasted butternut squash, creamy whipped ricotta, and a spicy-sweet hot honey drizzle.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup whole milk ricotta cheese
- 2 tablespoons heavy cream
- 1 tablespoon honey
- 1/4 cup honey
- 1 teaspoon red pepper flakes
- Fresh parsley or thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- While squash roasts, prepare whipped ricotta: In a bowl, combine ricotta, heavy cream, and honey. Whip with a whisk or hand mixer until smooth and fluffy. Set aside.
- Make hot honey: In a small saucepan, warm honey over low heat. Stir in red pepper flakes and let infuse for 5 minutes, then remove from heat.
- Assemble bowls: Divide roasted squash among bowls. Top with a dollop of whipped ricotta, drizzle with hot honey, and garnish with fresh herbs. Serve warm.
Notes
You can customize the seasonings to taste.