Caramelized Butternut Squash with Ricotta and Cranberry Honey

Ingredients

• 1 medium butternut squash (about 2-3 pounds)
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cinnamon
• 1 tablespoon maple syrup (optional)
• 1 cup ricotta cheese
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/2 cup cranberry juice (100% juice)
• 1/4 cup honey
• 1 tablespoon apple cider vinegar
• Fresh cranberries (optional, for garnish)
• Chopped fresh herbs (like thyme or parsley, for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Peel and seed the butternut squash, then cut it into 1-inch cubes.
2. In a large mixing bowl, combine the butternut squash cubes with olive oil, salt, black pepper, cinnamon, and maple syrup. Toss until well coated.
3. Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
4. While the squash is roasting, combine cranberry juice, honey, and apple cider vinegar in a small saucepan over medium heat. Bring to a simmer and cook for about 5-7 minutes until it thickens slightly.
5. In a bowl, mix the ricotta cheese with lemon juice, salt, and pepper until smooth.
6. Once the butternut squash is done roasting, assemble the dish: place the squash on a platter, dollop with ricotta, drizzle with cranberry honey sauce, and garnish with fresh cranberries and herbs.

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