Description
A delicious and healthy roasted butternut squash salad topped with creamy ricotta and sweet cranberry sauce.
Ingredients
Scale
- 1 medium butternut squash
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1/2 cup cranberry sauce
- Fresh thyme sprigs
- Balsamic glaze, for drizzling
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Squash: Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
- Season Squash: Place squash cubes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast Squash: Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized. Turn once halfway through cooking.
- Assembly: Arrange the roasted squash cubes on a serving platter. Dollop ricotta cheese over the squash pieces. Add small spoonfuls of cranberry sauce on top of the ricotta.
- Garnish: Top with fresh thyme sprigs for a fragrant aroma. Drizzle balsamic glaze over the salad for added flavor.
Notes
- Alternative Cheese: For a different twist, try using goat cheese or feta instead of ricotta.
- Make Ahead: You can roast the squash ahead of time and assemble just before serving.
- Balsamic Glaze: If you don’t have store-bought glaze, make your own by simmering balsamic vinegar until it thickens.
- Additions: Consider adding roasted pecans or walnuts for added crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg