Description
A sweet and savory 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 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup whole milk ricotta
- 1/2 cup fresh cranberries
- 1/4 cup honey
- 1 teaspoon red pepper flakes
- 1 tablespoon fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss delicata squash with olive oil, smoked paprika, 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.
- Meanwhile, in a small saucepan, combine cranberries, honey, and red pepper flakes. Simmer over medium heat until cranberries burst and glaze thickens, about 8-10 minutes.
- Spread ricotta on a serving platter. Top with roasted squash, drizzle with hot honey cranberry glaze, and garnish with fresh thyme.
Notes
You can customize the seasonings to taste.