Roasted Butternut Squash with Whipped Ricotta & Cranberries

Ingredients (Serves 4)

For the Squash:

• 1 medium butternut squash, peeled and cut into 1-inch cubes

• 2 tablespoons olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)

• ¼ teaspoon paprika (optional)

For the Whipped Ricotta:

• 1 cup (250g) whole milk ricotta cheese

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

• ¼ teaspoon salt

• ¼ teaspoon black pepper

Toppings:

• ⅓ cup dried cranberries

• 1–2 tablespoons honey (for drizzling)

• Fresh thyme sprigs

• Optional: balsamic glaze drizzle

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Instructions

Step 1: Roast the Squash

1. Preheat oven to 400°F (200°C).

2. Toss squash cubes with olive oil, salt, pepper, thyme, and paprika.

3. Spread evenly on a baking sheet in a single layer.

4. Roast for 25–30 minutes, flipping halfway, until tender and caramelized on the edges.

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Step 2: Make the Whipped Ricotta

1. In a bowl or food processor, combine ricotta, olive oil, lemon juice, salt, and pepper.

2. Whip until smooth and creamy (about 1–2 minutes).

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Step 3: Assemble

1. Spread whipped ricotta on a serving plate.

2. Arrange roasted squash on top.

3. Sprinkle dried cranberries evenly.

4. Drizzle with honey and optional balsamic glaze.

5. Garnish with fresh thyme.

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Flavor Tips

• Add toasted walnuts or pecans for crunch.

• For a savory twist, add crumbled feta instead of ricotta.

• A pinch of chili flakes adds mild heat.