Imagine a dish that transforms the humble butternut squash into a culinary masterpiece that will make your taste buds dance with joy! This roasted butternut squash recipe is not just a side dish—it's a flavor explosion that combines the creamy richness of ricotta, the sweet crunch of candied pecans, and the caramelized perfection of roasted squash. Whether you're looking to impress dinner guests or treat yourself to a gourmet experience, this recipe promises to elevate your cooking game and bring restaurant-quality magic right to your dining table.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1/2 cup pecans, chopped
- 1/4 cup brown sugar
- 1 cup ricotta cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Carefully peel the butternut squash using a sharp vegetable peeler. Cut the squash in half, remove seeds, and cube into 1-inch uniform pieces to ensure even roasting.
- In a large mixing bowl, toss cubed squash with olive oil, salt, and freshly ground black pepper. Ensure each piece is evenly coated with oil and seasoning.
- Spread seasoned squash cubes in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded to allow proper caramelization.
- Roast squash in the preheated oven for 25-30 minutes, turning once halfway through cooking, until edges are golden brown and squash is tender when pierced with a fork.
- While squash roasts, prepare candied pecans. In a small skillet over medium heat, combine chopped pecans and brown sugar. Stir continuously for 3-4 minutes until sugar melts and coats pecans, creating a glossy caramel-like coating.
- Remove pecans from heat and spread on a piece of parchment paper to cool and prevent sticking. They will become crisp as they cool.
- Once squash is roasted, transfer to a serving platter. Dollop ricotta cheese over the warm squash and sprinkle candied pecans on top.
- Serve immediately while squash is warm, allowing the ricotta to slightly melt and create a creamy contrast with the caramelized squash and crunchy pecans.
Tips
- Choose a fresh, firm butternut squash with no soft spots or blemishes for the best flavor and texture.
- Cut squash pieces uniformly to ensure even roasting and prevent some pieces from burning while others remain undercooked.
- Don't overcrowd the baking sheet—give each squash cube enough space to caramelize properly, which means using a large sheet or roasting in batches.
- Watch your candied pecans carefully when cooking; the sugar can quickly go from perfectly caramelized to burnt.
- For extra flavor, consider adding a sprinkle of fresh thyme or rosemary to the squash before roasting.
- If you prefer a sweeter profile, drizzle a little honey over the squash before serving.
- Serve immediately to enjoy the contrast between warm squash, melting ricotta, and crisp candied pecans.
Nutrition Facts
Calories: 288kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
