The Anti-Inflammatory Roasted Butternut Squash with Whipped Ricotta & Hot Honey has a sweet taste and spicy flavors. We prepare this squash with roasted butternut squash, olive oil, turmeric, smoked paprika, whipped ricotta cheese, lemon juice, lemon zest, honey, red pepper flakes, apple cider vinegar, parsley, and pumpkin seeds. There are approximately 22 g net carbs and 245 calories in this squash. We can prepare this squash in just 45 minutes. The Anti-Inflammatory Roasted Butternut Squash with Whipped Ricotta & Hot Honey is perfect for holiday tables, Mediterranean-inspired meals, vegetarian menus, healthy side dishes, meal-prep plans, and light lunches or dinners. For later use, we can store the roasted squash in the refrigerator for 4 days and freeze it for longer than 3 months, while the whipped ricotta should be refrigerated and enjoyed within 3 days. Serve this squash with Grilled Salmon, Lemon Herb Chicken, Quinoa Pilaf, or Roasted Cauliflower Steaks.
STATS:
- Cuisine: Mediterranean
- Prep Duration: 15 minutes
- Calories: 245 kcal
- Diet: Vegetarian, Anti-Inflammatory
- Course: Appetizer, Side Dish, Light Main
- Cook Duration: 30 minutes
- Serving Size: 1 cup
- Cooking Mode: Roasting
- Servings: 4
- Difficulty Level: Easy
- Total Time: 45 minutes
TOOLS:
- Knife
- Baking paper
- Chopping board
- Bowl
- Tray
- Measuring spoons and cups
- Food processor
- Serving platter
INGREDIENTS:
ROASTED BUTTERNUT SQUASH:
- 4 cups butternut squash
- One tbsp. olive oil
- ½ tsp turmeric
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ½ tsp sea salt
WHIPPED RICOTTA:
- 1 cup ricotta cheese
- One tbsp. olive oil
- One tsp. lemon zest
- 1 tbsp lemon juice
- Salt
HOT HONEY:
- 2 tbsp honey
- One-fourth tsp. red pepper flakes
- Apple cider vinegar, one tsp.
GARNISH:
- 1 tbsp parsley
- 1 tbsp pumpkin seeds
- Black pepper
INGREDIENT NOTES AND SUBSTITUTIONS:
BUTTERNUT SQUASH:
- We use butternut squash, as it provides natural sweetness, fiber, and antioxidants. As further options, you may utilize sweet potato, pumpkin, or acorn squash.
OLIVE OIL:
- Use olive oil, which includes nutritious fats and boosts the flavor. You can substitute it with avocado oil.
TURMERIC:
- We utilize turmeric, as it provides anti-inflammatory benefits and a warm flavor. As a substitute, you can use ground ginger or curry powder.
SMOKED PAPRIKA:
- Use smoked paprika to add a smoky and savory flavor. Utilize sweet paprika or cumin, as they are other options.
RICOTTA CHEESE:
- We use ricotta cheese, as it creates a creamy and protein-rich base. As different choices, use cottage cheese, labneh, or vegan ricotta.
LEMON JUICE & ZEST:
- Use lemon juice and zest to add freshness and brightness. You could substitute them with lime juice.
HONEY:
- We utilize honey, as it provides natural sweetness and balances the flavors. As a further option, you might utilize maple syrup.
RED PEPPER FLAKES:
- Utilize red pepper flakes to create the spicy, hot honey flavor. You can replace them with cayenne pepper.
PUMPKIN SEEDS:
- We use pumpkin seeds, as they add crunch and healthy fats. As other choices, utilize sunflower seeds or walnuts.
PARSLEY:
- Use parsley to provide freshness and color. You can substitute it with mint, basil, or cilantro.
INSTRUCTIONS:
- Warm the empty oven to 425°Fahrenheit (220°C) and cover the tray with baking paper.
- Mix squash with salt, olive oil, pepper, turmeric, and paprika.
- Distribute on a tray and roast for almost twenty-five minutes.
- We blend the salt, ricotta, lemon juice, olive oil, and lemon zest till smooth.
- Heat the vinegar, honey, and red pepper flakes in a saucepan for almost three minutes.
- Distribute the whipped ricotta on a serving platter.
- Garnish with roasted squash.
- We drizzle the hot honey.
- Serve this squash hot with black pepper, parsley, and pumpkin seeds.
TIPS:
- Include a small amount of ginger for additional anti-inflammatory qualities.
- You can roast the squash in one layer for perfect caramelization.
- Leave the ricotta come to a neutral temperature and then blend it.
- We toast the pumpkin seeds for additional flavor.
SERVING SUGGESTIONS:
PROTEIN PAIRINGS:
- Grilled Salmon
- Lemon Herb Chicken
- Garlic Shrimp
- Roasted Turkey Breast
- Baked Tofu
GRAIN PAIRINGS:
- Quinoa Pilaf
- Brown Rice
- Farro
- Wild Rice
- Couscous
FRESH SALAD PAIRINGS:
- Mediterranean Cucumber
- Arugula
- Kale Apple
- Greek
- Spinach Berry
VEGETABLE SIDE DISHES:
- Roasted Cauliflower Steaks
- Garlic Green Beans
- Grilled Asparagus
- Sautéed Brussels Sprouts
- Honey Glazed Carrots
SOUP PAIRINGS:
- Lentil
- Carrot Ginger
- Tomato Basil
- White Bean
- Vegetable
STORAGE INFORMATION:
FRIDGE:
- Store the squash for about four days in a locked box. Store the whipped ricotta for almost three days. Refrigerate the honey for almost fourteen days.
FREEZER:
- Roasted squash can be kept for longer than three months.
FAQs:
Could we eat this squash cold?
- Yes, you can serve this squash cold, although it will give a perfect taste when it is slightly warm.
Will we prepare this squash earlier?
- Yes, you can make this squash earlier, as it freezes for longer than three months.
May we prepare this squash dairy-free?
- Yes, you can utilize vegan ricotta.
NUTRITIONAL FACTS:
Calories: 245 kcal
Sodium: 290 mg
Net Carbs: 22 g
Fiber: 4 g
Sugar: 12 g
Fat: 12 g
Protein: 8 g
Serving Size: 1 cup
Total Carbs: 26 g
