Roasted Butternut Squash with Candied Pecans and Ricotta
Prep time
Cook time
Total time
Serves: 4
  • 1 butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • ½ teaspoon dried thyme
  • ¼ teaspoon black
  • ½ teaspoon salt
  • 1 cup pecans
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • Ricotta cheese
  1. Preheat oven to 400 degrees.
  2. Place diced butternut squash on a baking sheet and drizzle with olive then sprinkle with salt, pepper and thyme. Toss butternut squash and roast for 30 minutes, turning butternut squash once half way through.
  3. To make candied pecans, melt butter in a sauce pan, add pecans and stir. Next, add brown sugar and stir until brown sugar has melted and coated pecans. Pour pecans onto wax paper to let cool.
  4. Prepare the dish by placing the roasted butternut squash in a bowl, top with candied pecans and dollops of ricotta cheese. Sprinkle with additional thyme for garnish.
Recipe by Stuck On Sweet at