Ricotta Cranberry Stuffed Butternut Squash Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough to caramelize the squash without burning.
- 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.
- 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.
- 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.
- 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.
- 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.
- Stuff Squash: Fill the hollowed centers of each squash half with generous scoops of the ricotta mixture, smoothing it evenly into the cavity.
- 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.
- 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
