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.
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.