Description
1 medium butternut squash, peeled, seeded, and diced
1 cup fresh or frozen cranberries
2 tbsp olive oil
2 tbsp maple syrup
½ tsp cinnamon
½ tsp salt
¼ tsp black pepper
1 cup ricotta cheese
1 tsp fresh thyme leaves
¼ cup chopped pecans or walnuts (optional)
Directions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the diced butternut squash with olive oil, maple syrup, cinnamon, salt, and black pepper.
Spread the squash evenly on the baking sheet and roast for 20 minutes.
Add the cranberries to the baking sheet, toss lightly, and continue roasting for another 10-15 minutes, until the squash is tender and caramelized.
Remove from the oven and let it cool slightly.
Spoon dollops of ricotta cheese over the warm squash and cranberries.
Sprinkle with fresh thyme and chopped nuts if using.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 290 per serving Servings: 4 servings
