Description
A sweet and savory dish featuring tender, caramelized butternut squash paired 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 brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- 1/4 cup dried cranberries
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, brown sugar, cinnamon, salt, and pepper.
- Spread squash in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
- While squash roasts, combine dried cranberries, honey, and balsamic vinegar in a small saucepan. Heat over low until cranberries soften and mixture thickens slightly.
- To serve, spoon ricotta onto plates, top with roasted squash, and drizzle with cranberry-honey sauce. Garnish with fresh thyme.
Notes
You can customize the seasonings to taste.