Introduction

Remember those crisp autumn days, the scent of woodsmoke in the air, and the comforting warmth of a home-cooked meal? This Caramelized Sweet Potato Squash with Ricotta and Maple-Cranberry Glaze brings all those wonderful feelings right to your kitchen! It’s the kind of dish that feels both special and incredibly simple to make, perfect for a cozy weeknight dinner or a stunning addition to your holiday table. You’ll be amazed at how quickly this flavorful delight comes together, leaving you with more time to enjoy the good stuff – like savoring every delicious bite!

Why You’ll Love This Recipe

Fast: Ready in under an hour, making it perfect for busy evenings.
Easy: Simple steps that even beginner cooks can master.
Giftable: While the whole dish is best fresh, the glaze itself is a lovely homemade gift!
Crowd-pleasing: The sweet, savory, and tangy flavors are a hit with everyone.

Ingredients

Gathering your ingredients is the first step to culinary success! Here’s what you’ll need for this delightful dish:

2 medium sweet potato squashes (about 1 kg / 2.2 lb), halved, seeds removed, sliced into wedges – These are the stars of the show, offering that natural sweetness and beautiful color. Think of them as nature’s candy!
2 tablespoons olive oil – Just enough to help everything get perfectly golden and caramelized in the oven.
2 tablespoons maple syrup – To amp up that natural sweetness and help create that irresistible caramelized crust.
100 g ricotta cheese – For a creamy, dreamy contrast to the roasted squash. It’s like little clouds of deliciousness.
80 g dried cranberries – These little gems will plump up in the glaze, adding a delightful tartness and chew.
2 tablespoons maple syrup (for glaze) – Sweetness for our vibrant glaze.
2 tablespoons water – To help thin out the glaze and make it perfectly pourable.
1 teaspoon fresh thyme leaves – A touch of herbaceousness to cut through the sweetness and add a sophisticated aroma.
Salt and freshly ground black pepper, to taste – The essential flavor boosters that bring everything into balance.

How to Make It

Alright, let’s get cooking! Follow these simple steps and you’ll have a masterpiece on your plate in no time.

Preheat your oven: Crank it up to 400°F (200°C). This high heat is key to getting that lovely caramelization on your squash.
Prep your squash: On a baking sheet, toss your sweet potato squash wedges with the olive oil, 2 tablespoons of maple syrup, a good pinch of salt, and a grind of black pepper. Make sure each piece is nicely coated.
Roast ’em up: Pop that baking sheet into the preheated oven and roast for 20-25 minutes. You’re looking for them to be tender when pierced with a fork and have those beautiful, browned, caramelized edges. Oh, the smell alone is worth it!
Whip up the glaze: While your squash is doing its thing in the oven, let’s make that gorgeous glaze. In a small saucepan, combine the dried cranberries, the other 2 tablespoons of maple syrup, the water, and your fresh thyme leaves.
Simmer and thicken: Place the saucepan over medium heat. Bring it to a gentle simmer, stirring every so often. Cook for about 5-7 minutes. You’ll see the cranberries start to plump up, and the liquid will thicken into a lovely syrupy glaze.
Cool it down: Once the glaze is ready, remove the saucepan from the heat and let it cool slightly. This allows it to thicken up just a bit more.
Assemble your masterpiece: Now for the fun part! Arrange those beautifully roasted sweet potato squash wedges on your prettiest serving platter.
Add the creamy goodness: Dollop spoonfuls of the ricotta cheese over the warm squash. The warmth will make it ever so slightly melty and luscious.
Drizzle with magic: Generously drizzle that vibrant maple-cranberry glaze all over everything. Don’t be shy – it’s the perfect sweet and tangy finish!
Final touches: Give it a taste and add a little more salt and pepper if you think it needs it. Sometimes a little extra seasoning just makes everything sing!

Substitutions & Additions

Feeling adventurous? Or maybe you have a few ingredients you need to use up? Here are some ways you can make this recipe your own!

Squash Swap: Don’t have sweet potato squash? Butternut squash or even acorn squash would be delicious alternatives. Just adjust roasting time as needed.
Cheese Change-up: Goat cheese would offer a delightful tanginess that pairs wonderfully with the sweet elements. A dollop of Greek yogurt could also work for a lighter touch.
Nutty Crunch: For some added texture, sprinkle toasted pecans or walnuts over the finished dish. They add a wonderful savory crunch!
Herbaceous Twist: Rosemary or sage would also be lovely herbs to use in place of or in addition to thyme.
Spice It Up: A pinch of red pepper flakes in the glaze can add a subtle warmth if you like a little kick.

Tips for Success

Even the simplest recipes can benefit from a few insider tips. Here’s how to ensure your Caramelized Sweet Potato Squash is absolutely perfect every time:

Don’t overcrowd the pan: Give your squash wedges some breathing room on the baking sheet. This allows them to roast and caramelize instead of steam. If you have too many, use a second baking sheet.
Watch the glaze carefully: The maple-cranberry glaze can go from perfectly thickened to a bit too firm quickly. Keep an eye on it and remove it from the heat as soon as it reaches your desired consistency.
Prep Ahead Power: You can slice the squash and make the maple-cranberry glaze a day in advance. Store them separately in airtight containers in the refrigerator. Then, just roast the squash and warm the glaze (or serve it as is) when you’re ready to assemble!
Uniform Wedge Size: Try to cut your squash wedges into similar sizes so they cook evenly.

How to Store It

Leftovers? Lucky you! This dish is still delicious the next day.

Store any leftover roasted squash and glaze separately in airtight containers in the refrigerator. They should keep well for up to 2-3 days. Reheat the squash gently in the oven or microwave. The glaze can be served cold or warmed slightly. If you have leftover ricotta, it’s best to add that fresh when you’re ready to serve.

FAQs

Got questions? We’ve got answers!

Can I use canned cranberries instead of dried? Yes, you can! You might need to reduce the amount of maple syrup and water, and cook them for less time as they are already soft. It’s best to taste and adjust as you go.
Is this recipe vegan? The recipe as written contains ricotta cheese, so it’s vegetarian. To make it vegan, omit the ricotta or use a vegan ricotta alternative.
Can I make the glaze ahead of time? Absolutely! The glaze can be made up to 2 days in advance and stored in the refrigerator. Just give it a gentle stir before using.

Caramelized Sweet Potato Squash with Ricotta and Maple-Cranberry Glaze

A delightful and easy fall dish featuring roasted sweet potato squash with a creamy ricotta topping and a vibrant maple-cranberry glaze, perfect for a cozy weeknight or holiday meal.

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Prep Time 15

Cook Time 30

Servings 4

Equipment

Baking Sheet
Small saucepan
Serving platter

Ingredients

Main ingredients

2 medium sweet potato squash about 1 kg / 2.2 lb, halved, seeds removed, sliced into wedges
2 tablespoons olive oil
2 tablespoons maple syrup for tossing with squash
100 g ricotta cheese
80 g dried cranberries
2 tablespoons maple syrup for glaze
2 tablespoons water
1 teaspoon fresh thyme leaves
salt to taste
freshly ground black pepper to taste

Instructions

Preheat your oven to 400°F (200°C).
On a baking sheet, toss your sweet potato squash wedges with the olive oil, 2 tablespoons of maple syrup, a good pinch of salt, and a grind of black pepper. Make sure each piece is nicely coated.
Pop that baking sheet into the preheated oven and roast for 20-25 minutes. You're looking for them to be tender when pierced with a fork and have those beautiful, browned, caramelized edges.
While your squash is doing its thing in the oven, let's make that gorgeous glaze. In a small saucepan, combine the dried cranberries, the other 2 tablespoons of maple syrup, the water, and your fresh thyme leaves.
Place the saucepan over medium heat. Bring it to a gentle simmer, stirring every so often. Cook for about 5-7 minutes. You’ll see the cranberries start to plump up, and the liquid will thicken into a lovely syrupy glaze.
Once the glaze is ready, remove the saucepan from the heat and let it cool slightly.
Arrange those beautifully roasted sweet potato squash wedges on your prettiest serving platter.
Dollop spoonfuls of the ricotta cheese over the warm squash.
Generously drizzle that vibrant maple-cranberry glaze all over everything.
Give it a taste and add a little more salt and pepper if you think it needs it.

Notes

The glaze can be made up to 2 days in advance. Leftovers should be stored separately and kept for up to 2-3 days. Add fresh ricotta just before serving if reheating leftovers.