Ricotta Cranberry Stuffed Butternut Squash Recipe

Introduction

Ricotta Cranberry Stuffed Butternut Squash is a perfect cozy side dish that combines sweet, savory, and creamy flavors in one beautiful package. Roasted until tender and filled with a delightful mix of ricotta, cranberries, and walnuts, it’s an easy recipe to impress at any meal.

Ingredients

• 1 medium butternut squash, halved and seeded
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1 cup whole-milk ricotta cheese
• 1/4 cup dried cranberries
• 2 tbsp honey
• 1/4 cup chopped toasted walnuts
• 1 tbsp fresh thyme or sage, finely chopped

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). This temperature is key to caramelizing the squash without burning it.
2. Step 2: Slice the butternut squash in half lengthwise and carefully scoop out the seeds. Use a sharp knife and steady hands as the squash can be tough to cut.
3. Step 3: Brush the cut sides with olive oil and season with salt and freshly ground black pepper to build a flavorful base.
4. Step 4: Place the squash halves cut-side down on a lined baking sheet. Roast for 35 to 45 minutes, or until the flesh is tender and can be easily pierced with a fork.
5. Step 5: While the squash roasts, mix together ricotta, dried cranberries, honey, toasted walnuts, and fresh thyme in a bowl until smooth and evenly combined.
6. Step 6: When the squash is done, flip the halves cut-side up and let them cool slightly. Then, scoop out a shallow well in the center of each half without going too deep.
7. Step 7: Fill each squash half with the ricotta mixture, smoothing it into the hollowed space.
8. Step 8: Return the filled squash to the oven and bake for another 5 to 7 minutes to warm the filling and meld the flavors.
9. Step 9 (Optional): For a golden, bubbling top, broil the filled squash for 1 to 2 minutes. Watch closely to avoid burning.

Tips & Variations

• Use fresh sage instead of thyme for a different herbal note.
• Swap toasted pecans for walnuts to vary the texture and flavor.
• Add a pinch of cinnamon or nutmeg to the ricotta filling for a warm, autumnal touch.
• For a vegan version, substitute ricotta with a plant-based cheese alternative.

Storage

Store leftover stuffed butternut squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid overheating to keep the ricotta creamy and the squash tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the squash and prepare the ricotta filling in advance. Assemble and bake right before serving for the best texture and temperature.

Can I use fresh cranberries instead of dried?

Fresh cranberries are much tart and contain more moisture, which can affect the filling’s texture. If using fresh, consider cooking them down slightly or mixing with a bit more honey to balance the tartness.

Ricotta Cranberry Stuffed Butternut Squash Recipe

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This Ricotta Cranberry Stuffed Butternut Squash is a perfect cozy side dish combining sweet, savory, and creamy flavors. Roasted butternut squash halves are filled with a luscious mixture of ricotta cheese, dried cranberries, toasted walnuts, honey, and fresh herbs, then baked until warm and slightly golden. Ideal for fall and winter meals, this dish brings comforting textures and vibrant tastes to your table.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 2 stuffed squash halves (serves 2-4) 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Butternut Squash

• 1 medium butternut squash, halved and seeded
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste

Ricotta Filling

• 1 cup whole-milk ricotta cheese
• 1/4 cup dried cranberries
• 2 tbsp honey
• 1/4 cup chopped toasted walnuts
• 1 tbsp fresh thyme or sage, finely chopped

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough to caramelize the squash without burning.
2. Prepare Squash: Slice the butternut squash lengthwise and remove the seeds carefully. Use a sharp knife and steady hand as the squash can be tough to cut.
3. Season Squash: Brush the cut sides of the squash with olive oil and season generously with salt and freshly ground black pepper to create a flavorful base.
4. Roast Squash: Place the squash halves cut-side down on a lined baking sheet. Roast in the preheated oven for 35–45 minutes, until the flesh is tender and easily pierced with a fork.
5. Prepare Filling: While the squash roasts, combine ricotta cheese, dried cranberries, honey, toasted walnuts, and fresh thyme or sage in a mixing bowl. Stir gently until the mixture is smooth and well combined.
6. Hollow Squash: Remove the roasted squash from the oven and flip cut-side up. Allow to cool slightly, then scoop out a shallow well in the center of each half without going too deep.
7. Stuff Squash: Fill the hollowed centers of each squash half with generous scoops of the ricotta mixture, smoothing it evenly into the cavity.
8. Bake Stuffed Squash: Return the filled squash halves to the oven and bake for an additional 5–7 minutes to warm the filling and meld flavors.
9. Optional Broil: For a golden, bubbling top, broil the stuffed squash for 1–2 minutes at the end, watching closely to prevent burning.

Notes

• Use a sharp, sturdy knife to safely halve the butternut squash.
• Adjust honey amount to taste for desired sweetness.
• Fresh thyme or sage can be substituted with other herbs like rosemary for variation.
• To toast walnuts, dry roast them in a pan over medium heat until fragrant, about 3-5 minutes.
• This dish can be made ahead and reheated gently before serving.
• Watch closely during broiling to avoid burning the topping.

Keywords: butternut squash, ricotta stuffed squash, roasted squash recipe, cranberry side dish, cozy fall recipes, vegetarian side dish