Roasted Winter Squash & Ricotta

Roasted Winter Squash & Ricotta

bulbous end of 1 butternut squash, peeled, seeds removed, sliced into half moons

1 delicata squash, sliced into rounds, seeds removed

2 tablespoons extra virgin olive oil

1/4 teaspoon pumpkin pie spice

1/2 teaspoon kosher salt

freshly cracked black pepper to taste

1/4 cup toasted pepitas

12 ounces ricotta, preferably homemade 

1/8 cup Buzz + Bloom Mesquite Blossom Honey

1/2 teaspoon thyme leaves

1/2 teaspoon Maldon salt 

freshly cracked black pepper and red pepper flakes to taste


  1. Preheat oven to 400°F. 
  2. Arrange the squash slices on a baking sheet, drizzle with olive oil & sprinkle with pumpkin pie spice, salt & black pepper. Roast in the oven for 30 minutes, turning once, until the squash is beginning to caramelize around the edges. 
  3. Once the squash has roasted allow to cool slightly. Divide the ricotta among the desired amount of plates, spreading into a thin layer.
  4. Layer the roasted squash on top then drizzle with the Buzz + Bloom Mesquite Blossom Honey.
  5. Sprinkle with thyme leaves, Maldon salt, freshly cracked black pepper, & red pepper flakes. Serve immediately.

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