Butternut Squash Rounds with Ricotta, Cranberries & Pecan Crumble

Discover a Delicious Fall Favorite

Butternut squash rounds with ricotta, cranberries, and a pecan crumble is an incredible recipe that brings warmth and comfort to your dining table. This dish is perfect for fall, combining the sweetness of roasted squash with the creamy richness of ricotta. It’s not just a treat for your taste buds; it’s also a feast for the eyes, making it an excellent choice for gatherings, holiday meals, or simply an elevated weeknight dinner. The blend of flavors and textures—from the creamy cheese and chewy cranberries to the crunchy pecan topping—creates a balanced dish that’s as delicious as it is visually appealing.

Why You’ll Love This Dish

This recipe stands out for many reasons. First, it showcases seasonal ingredients that elevate its flavor profile—think sweet butternut squash harmonizing beautifully with tangy cranberries and savory pecans. It’s also a surprisingly simple dish to prepare, taking under an hour from start to finish, making it perfect for those busy evenings or festive occasions when you want to impress without extensive effort.

"The roasted butternut squash paired with the ricotta is a game-changer! I served this at Thanksgiving, and it stole the show!" – Emily R.

Whether you’re hosting a holiday gathering or just looking to add a little extra flair to your regular dinner routine, this dish is versatile and always a crowd-pleaser. Plus, it’s vegetarian-friendly, making it a great option for various dietary preferences.

The Cooking Process Explained

Creating these butternut squash rounds is straightforward and rewarding. Start by roasting the squash until it’s tender and golden, then layer it with creamy ricotta and sweet cranberries. Finish it off with a crunchy pecan crumble that adds a delightful texture. Each step builds on the last, making the cooking process a breeze:

1. Preheat the oven to 400°F (200°C).
2. Toss butternut squash rounds with olive oil and seasoning.
3. Roast until golden.
4. Prepare the pecan crumble.
5. Assemble and serve.

This simplified step-by-step approach ensures you feel confident in the kitchen, leading to a dish that impresses not just in taste but also in presentation.

What You’ll Need

Gathering your ingredients is key to a smooth cooking experience. Here’s what you’ll need to make this delightful dish:

• 1 large butternut squash, peeled and sliced into 1-inch rounds
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Salt and freshly cracked pepper, to taste
• 1/2 tsp cinnamon
• 1 cup ricotta cheese
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 2 tbsp butter (for pecan crumble)
• 1 tbsp brown sugar (for pecan crumble)

Substitution Tip: If you’re looking to switch up the flavors, try using goat cheese instead of ricotta for a tangy twist, or opt for walnuts in place of pecans for a different crunch.

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash rounds with olive oil, maple syrup, salt, pepper, and cinnamon until well coated.
3. Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes until they are tender and golden brown.
4. In a small skillet, melt the butter over medium heat, then stir in the chopped pecans and brown sugar, cooking until the pecans are perfectly toasted.
5. Once the squash is roasted, layer the rounds with ricotta cheese, then sprinkle them with dried cranberries and top with the pecan crumble.
6. Serve warm as a festive side dish that everyone will love.

Best Ways to Enjoy It

To serve butternut squash rounds with ricotta, cranberries, and pecan crumble, consider plating your dish on a white serving platter for contrast. You can add a sprinkle of fresh herbs like sage or thyme for a touch of color. This dish makes an excellent side for holiday roasts or pairs wonderfully with a light salad for a wholesome meal.

Keeping Leftovers Fresh

If you happen to have any leftovers (which is rare!), here’s how to store them properly:

• Refrigeration: Place the cooled dish in an airtight container and store in the refrigerator for up to 3 days.
• Freezing: You can freeze the baked and cooled butternut squash rounds for up to 2 months. However, it’s best to freeze without the topping, as pecans may lose their crunch.
• Reheating: To reheat, place in the oven at 350°F (175°C) until warmed through. Alternatively, you can microwave them for a quicker option.

Tricks for Success

• Even Slices: Make sure to slice your butternut squash into even rounds to ensure they cook uniformly.
• Toast Pecan Crumble: Keep a close watch on your pecan crumble while toasting; nuts can burn quickly. It should have a golden brown hue and a fragrant aroma.
• Room Temperature Ricotta: Allow your ricotta cheese to sit at room temperature for about 30 minutes before using to make it easier to spread.

Creative Twists

This recipe can easily be adapted to suit various tastes and dietary needs. Here are some creative variations:

• Spices: Add a pinch of nutmeg or allspice for a warm fall flavor.
• Toppings: Drizzle with balsamic reduction for a sweet and tangy contrast.
• Cheese Alternatives: Experiment with vegan ricotta for a plant-based version.
• Additions: Incorporate chopped apples or pears alongside the cranberries for extra sweetness and texture.

Your Questions Answered

What is the prep time for this recipe?

The prep time for butternut squash rounds is approximately 15 minutes, followed by about 30 minutes of roasting.

Can I make this dish ahead of time?

You can prepare the squash ahead of time and store it in the refrigerator. Just add the ricotta, cranberries, and pecan crumble before serving.

Is this dish suitable for vegetarian diets?

Yes, this recipe is entirely vegetarian and can easily be made vegan by substituting ricotta with a plant-based cheese.

How long will leftovers keep in the fridge?

Leftovers can be stored in the fridge for up to 3 days.

Butternut Squash Rounds with Ricotta, Cranberries, and Pecan Crumble

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A delightful fall dish combining roasted butternut squash, creamy ricotta cheese, sweet cranberries, and a crunchy pecan crumble, perfect for holiday gatherings.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Side Dish, Vegetarian

Cuisine: American, Fall

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

  

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For the Squash

• 1 large butternut squash, peeled and sliced into 1-inch rounds
• 2 tbsp olive oil
• 1 tbsp maple syrup
• to taste salt and freshly cracked pepper
• 1/2 tsp cinnamon

For the Toppings

• 1 cup ricotta cheese Allow to sit at room temperature for easier spreading
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 2 tbsp butter (for pecan crumble)
• 1 tbsp brown sugar (for pecan crumble)

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash rounds with olive oil, maple syrup, salt, pepper, and cinnamon until well coated.

Roasting

1. Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes until they are tender and golden brown.

Pecan Crumble

1. In a small skillet, melt the butter over medium heat, then stir in the chopped pecans and brown sugar, cooking until the pecans are perfectly toasted.

Assembly

1. Once the squash is roasted, layer the rounds with ricotta cheese, then sprinkle them with dried cranberries and top with the pecan crumble.
2. Serve warm as a festive side dish.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 5gSodium: 250mgFiber: 4gSugar: 12g

Notes

To serve, plate on a white serving platter and consider adding fresh herbs like sage or thyme for color. Store leftovers in an airtight container in the refrigerator for up to 3 days; frozen baked squash can last up to 2 months.

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