Spiced Acorn Squash with Whipped Ricotta and Cranberry-Orange Drizzle

Ingredients:

2 small acorn squashes (about 1 kg / 2.2 lb total), halved and seeded

2 tablespoons olive oil (30 ml / 1 fl oz)

1 teaspoon ground cinnamon (3 g / 0.1 oz)

1/2 teaspoon ground cumin (1.5 g / 0.05 oz)

1/2 teaspoon smoked paprika (1.5 g / 0.05 oz)

Salt and black pepper, to taste

For the whipped ricotta:

1 cup ricotta cheese (250 g / 8.8 oz)

1 tablespoon olive oil (15 ml / 0.5 fl oz)

1 teaspoon lemon zest (2 g / 0.07 oz)

Pinch of salt

For the cranberry-orange drizzle:

1/2 cup fresh or frozen cranberries (60 g / 2 oz)

2 tablespoons orange juice (30 ml / 1 fl oz)

1 tablespoon honey or maple syrup (15 ml / 0.5 fl oz)

Directions:

Preheat oven to 200°C (400°F). Place squash halves on a baking sheet, drizzle with olive oil, and sprinkle with cinnamon, cumin, smoked paprika, salt, and pepper. Roast cut side down for 30–35 minutes until tender and caramelized.

Meanwhile, prepare the whipped ricotta by blending ricotta, olive oil, lemon zest, and a pinch of salt until smooth and airy. Set aside.

For the drizzle, cook cranberries, orange juice, and honey in a small saucepan over medium heat for 5–7 minutes until berries burst and sauce thickens. Strain if desired for a smoother texture.

To serve, spoon whipped ricotta onto plates, top with roasted squash, and finish with cranberry-orange drizzle.

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Kcal: 290 per serving (approx.)

Servings: 4