Caramelized Delicata Squash with Ricotta & Hot Honey Cranberry Glaze
This vibrant fall dish features roasted delicata squash caramelized to perfection, topped with creamy ricotta cheese and drizzled with a sweet-and-spicy hot honey cranberry glaze.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Method: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 medium delicata squash, halved lengthwise and seeded
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 cup fresh cranberries
- 1/4 cup honey
- 1 tablespoon crushed red pepper flakes
- 1 cup ricotta cheese
- Fresh thyme leaves, for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Brush the cut sides of the squash with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- While the squash roasts, combine cranberries, honey, and red pepper flakes in a saucepan over medium heat. Cook until cranberries burst and mixture thickens, about 5-7 minutes. Stir frequently.
- Remove from heat and let the glaze cool slightly.
- Fluff the ricotta with a fork in a bowl.
- To assemble, place each squash half on a plate, add a dollop of ricotta on top, and drizzle with the hot honey cranberry glaze.
- Garnish with fresh thyme if desired, and serve warm.
Notes
Delicata squash has edible skin, so no need to peel. Adjust red pepper flakes for desired heat level.
Nutrition
- Calories: 220
- Sugar: 20g
- Fat: 10g
- Carbohydrates: 30g
- Protein: 8g