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–+ servings

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
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American, Fall
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

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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