Caramelized Butternut Squash with Ricotta and Cranberry Honey
Ingredients
For the butternut squash
1 medium butternut squash (peeled and cut into cubes or thick wedges)
2 tbsp olive oil
1 tbsp honey
½ tsp cinnamon (optional)
Salt & pepper
For the ricotta
250 g ricotta cheese
1 tbsp olive oil
1 tsp lemon juice
Pinch of salt & black pepper
For the cranberry honey drizzle
⅓ cup dried cranberries
2 tbsp honey
1 tbsp water
1 tsp lemon juice
Pinch of salt
Optional
Fresh thyme
Orange zest
Toasted walnuts or pecans
Chili flakes
Instructions
Preheat oven to 200°C (180°C fan).
Toss the butternut squash with olive oil, honey, cinnamon (if using), salt, and pepper.
Spread evenly on a baking tray.
Roast for 30–35 minutes, turning halfway through, until golden, caramelized, and tender.
In a bowl, whisk together ricotta, olive oil, lemon juice, salt, and black pepper until smooth and creamy.
In a small saucepan, combine cranberries, honey, water, lemon juice, and salt.
Simmer for 3–4 minutes until glossy and slightly thickened.
Spread the ricotta onto a serving platter.
Arrange the warm caramelized butternut squash over the ricotta.
Drizzle generously with the cranberry honey sauce.
Finish with thyme, orange zest, toasted nuts, or chili flakes if using.