Roasted Butternut Squash with Ricotta and Candied Walnuts
Caramelized roasted butternut squash rounds topped with creamy ricotta, candied walnuts, and cranberries. A perfect fall side dish or appetizer ready in 35 minutes.
The Art of Perfect Roasted Squash
Achieving perfectly caramelized butternut squash requires the right temperature and timing. Roasting at 425°F creates the ideal environment for the natural sugars to caramelize while the interior becomes tender and creamy. The key is slicing the rounds to a consistent 2cm thickness for even cooking.
The addition of cinnamon enhances the natural sweetness of the squash without making it dessert-like. This subtle spice pairing creates depth and warmth that perfectly complements the savory ricotta and the sweet-tart cranberries.
💡 Professional Tip
Don't overcrowd the baking sheet - leave space between each squash round to allow proper air circulation. This ensures even browning and prevents steaming, which would result in soggy rather than caramelized squash.
Frequently Asked Questions
Yes, you can roast the squash up to 2 days ahead and store in the refrigerator. Reheat gently in a 350°F oven for 8-10 minutes, then add fresh toppings just before serving.
Goat cheese, whipped feta, or mascarpone all work wonderfully. For a dairy-free option, try cashew cream or a plant-based ricotta alternative.
Microwave the whole squash for 2-3 minutes to soften the skin slightly, making it much easier to peel with a vegetable peeler or sharp knife.
Yes, though pre-cut cubes won't create the same round shape. You can roast cubes and serve them in a bowl with the toppings mixed throughout instead.
The squash should be tender when pierced with a fork and have golden-brown caramelized edges. If it's browning too quickly, reduce oven temperature to 400°F and cook a bit longer.
Pecans, pistachios, or hazelnuts all work beautifully. Follow the same candying process with honey and adjust the cooking time as needed based on nut size.
Absolutely! Store roasted squash and toppings separately. Assemble portions as needed throughout the week for quick, healthy meals.
Yes! Replace ricotta with cashew cream or vegan ricotta, and use maple syrup instead of honey for the candied walnuts. Use agave if needed for additional sweetness.
Recipe Troubleshooting Guide
Mushy Squash
Problem: Butternut squash turns out too soft and mushy
Solution: Reduce cooking time by 2-3 minutes and ensure oven is fully preheated. Don't overlap squash rounds on the pan.
Undercooked Centers
Problem: Squash is browned but still hard in the middle
Solution: Slice rounds thinner (1.5cm instead of 2cm) or reduce oven temperature to 400°F and extend cooking time by 5 minutes.
Burnt Edges
Problem: Edges burn before centers are cooked
Prevention: Lower oven temperature to 400°F, use more olive oil for coating, and flip rounds halfway through cooking.
Walnuts Too Hard
Problem: Candied walnuts turn out too hard or sticky
Recovery: Reduce heat to medium-low and stir constantly. Remove from heat when honey just starts to bubble and foam.
Toppings Slide Off
Problem: Ricotta and toppings won't stay on the squash
Prevention: Let squash cool for 2-3 minutes before topping. Use thicker ricotta or whip it slightly to make it stickier.
Flavor Balance Issues
Too Sweet: Add a drizzle of balsamic vinegar or squeeze of lemon juice
Too Salty: Increase honey in the walnuts or add more dried cranberries for sweetness
Bland: Add more cinnamon to squash, use aged balsamic glaze, or finish with flaky sea salt
Selecting Quality Ingredients
Choose a butternut squash that feels heavy for its size with a matte, tan-colored skin free of soft spots or blemishes. The neck portion (cylindrical part) is ideal for creating uniform rounds, while the bulbous bottom can be saved for soups or other recipes.
Fresh ricotta makes a significant difference in this dish. Look for whole milk ricotta with a creamy, slightly grainy texture. Avoid ricotta that appears watery or separated, as it won't hold its shape on the warm squash rounds.
Essential Ingredient Notes
- Butternut Squash: Select squash with a long neck for maximum usable rounds. Avoid squash with green tinges, which indicates it was harvested too early and won't be as sweet.
- Walnuts: Use fresh walnuts for best flavor - check the 'best by' date. Toast them lightly before candying to intensify their nutty flavor and improve crunch.
- Dried Cranberries: Look for cranberries sweetened with apple juice rather than added sugar for a more natural sweetness. Avoid overly hard, old cranberries.
Mastering the Roasting Technique
The secret to beautifully caramelized butternut squash lies in proper spacing and heat management. Each round needs room to breathe - crowding causes steaming instead of roasting, resulting in a soft texture rather than the desired caramelized exterior with tender interior.
Flipping the squash halfway through cooking ensures even browning on both sides and prevents sticking. The high heat creates a Maillard reaction that develops complex, sweet flavors while maintaining the squash's natural creaminess inside.
The Perfect Flip
Wait until the squash releases easily from the parchment paper before flipping - usually around the 10-minute mark. If it sticks, it needs another minute. Use a thin metal spatula for cleanest flips.
Roasted Butternut Squash with Ricotta and Candied Walnuts
📋 Ingredients
For the Roasted Squash
- 200g ricotta cheeseWhole milk ricotta for creamiest texture
- 100g walnuts, choppedFresh walnuts for best flavor
- 30ml honeyFor candying the walnuts
- 1/2 tsp vanilla extractEnhances the candied walnut flavor
- 75g dried cranberriesAdds tart-sweet contrast
- 30g fresh chives, choppedFor fresh, oniony garnish
- Balsamic glaze (optional)For finishing drizzle
For the Toppings
- 1 large butternut squash (1kg)Peeled and sliced into 2cm rounds
- 45ml olive oilFor roasting and flavor
- 1 tsp ground cinnamonEnhances natural sweetness
- 1/2 tsp sea saltBalances sweetness
- 1/4 tsp black pepperAdds subtle heat
Instructions
Prepare Butternut Squash
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Peel butternut squash and slice into 2cm thick rounds. Toss with olive oil, cinnamon, salt, and pepper until evenly coated.
Roast the Squash
Arrange squash rounds in a single layer on the prepared baking sheet. Roast for 18-20 minutes, flipping halfway through, until golden brown and caramelized with tender centers. The edges should be slightly crispy.
Make Candied Walnuts
While squash roasts, heat a small skillet over medium heat. Add walnuts, honey, vanilla, and a pinch of salt. Stir constantly for 3-4 minutes until walnuts are glazed and fragrant. Transfer to parchment paper to cool.
Assemble the Dish
Transfer roasted squash rounds to a serving platter. Top each round with a dollop of ricotta cheese, then sprinkle with candied walnuts and dried cranberries.
Garnish and Serve
Garnish with fresh chives and drizzle with extra virgin olive oil and balsamic glaze if desired. Serve warm or at room temperature.
Recipe Notes & Tips
Storage
Store roasted squash and toppings separately in airtight containers for up to 3 days. Reheat squash gently before adding fresh toppings for best results.
Serving Suggestions
This dish works beautifully as an appetizer, side dish, or light lunch. Pair with arugula salad and crusty bread for a complete meal, or serve alongside roasted chicken or pork.
Variations
Try swapping ricotta for goat cheese and walnuts for pecans. Add pomegranate arils instead of cranberries for a jewel-like presentation. For extra protein, add crispy prosciutto or bacon pieces.