Your new favourite winter appetizer or side dish is this delicata squash with hot honey butter walnuts and lemon ricotta. Yum!

Hi everyone! I’m thrilled to be back with some new recipes. While I don’t regret taking a month off from posting to recharge my creative juices, I realized how much I enjoy having a place to share my creations. Blogging (and working online in any capacity) can feel isolating at times (which is why I don’t think I would ever want it to be my full time job), but overall, I do enjoy it and will continue to do it in whatever capacity my time and energy allow!
During my hiatus from posting, I was able to spend some time giving Up Beet Kitchen a facelift! I hope you like the new home page and recipe index, and that the site is running more quickly for you!
I’m kicking off this second half of winter with a lovely side dish/appetizer: Roasted delicata squash on a dreamy bed of creamy, tangy lemon ricotta, all topped off with hot honey buttered walnuts.
It’s heavenly! Now, I will say that this recipe was meant to be posted in December, when delicata squash was readily available. If you can’t find it, you can simply use another winter squash, such as butternut or acorn.

Ingredients and notes
To make this roasted delicata squash with whipped lemon ricotta and hot honey buttered walnuts, you’ll need the following ingredients:
Delicata Squash: Delicata squash is a sweet, buttery winter squash with a tender, edible skin. In other words, no peeling required! If you cannot find delicata squash, use your favourite winter squash in its place.
Garlic: Sliced garlic is roasted along with the squash for extra flavour.
Extra-Virgin Olive Oil: For roasting the squash.
Sea Salt and Black Pepper: For seasoning the squash.
Ricotta Cheese: Ricotta cheese is whipped in a food processor along with lemon juice and zest until it’s light and fluffy. It makes the perfect foil to the sweet, buttery roasted squash and garlic.
Lemon: You’ll use both the juice and zest of a lemon to flavour the ricotta.
Walnuts: Use raw walnut halves.
Salted Butter: Gets melted along with the honey, then mixed with the walnuts.
Honey: Sweetens the walnuts.
Hot Red Pepper Flakes: The “hot” part of the hot honey butter.
Pomegranate: Not strictly essential, but so pretty and adds an extra layer of flavour and texture! Highly recommend!

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Step By step instructions
- Preheat the oven to 425 F and line a large, rimmed baking sheet with parchment paper. Place the sliced squash and garlic in the middle. Add a pinch of salt and pepper and drizzle with the oil. Toss to coat and spread out in an even layer. Roast for 20-25 minutes, until tender.
- Meanwhile, make the whipped ricotta: Place the ricotta, lemon juice, and lemon zest in a food processor fitted with the ‘S’ blade. Process until light and fluffy. Spread over the bottom of a platter.
- Make the hot honey butter walnuts: In a skillet, combine the butter and honey and melt over medium heat until sizzling. Add the hot red pepper flakes and walnuts. Stir to coat and cook for three minutes, or until the walnuts smell nutty and toasted.
- Once the squash has cooled, arrange it over top of the ricotta. Top with the hot honey butter walnuts and pomegranate. Enjoy!



Why this recipe is good for you
Delicata squash is a good source of fibre, vitamin C, and vitamin B6.
Garlic is rich in antibacterial and antiviral compounds.
Walnuts are a great source of plant-sourced omega 3s.
Ricotta cheese is rich in protein, calcium selenium, and iodine. Selenium and iodine are both essential in healthy thyroid function!
Butter contains conjugated linoleic acid, a fatty acid that may decrease the risk of heart disease. It is also incredibly satisfying and grounding and delicious!

what to serve with this dish
It goes well with so many things! I served it as a side dish at dinner with some arugula, poached eggs, and toast.
It would also be great alongside chicken, fish, or steak. Or, toss the lemon ricotta with cooked pasta and serve the delicata squash and walnuts on top.
more winter squash recipes
- Festive Delicata Squash Kale Salad with Miso Tahini Dressing
- Festive Salsa Verde Chicken Enchiladas with Squash and Brussels Sprouts
- Beet Pesto Spaghetti Squash with Gouda
- Roasted Brussels Sprout + Butternut Squash Salad with Halloumi, Dates + Orange Tahini Dressing
- Creamy Moroccan Cauliflower, Squash, and Goat Cheese Soup
- Black Bean and Delicata Squash Burrito Bowls
- Curried Butternut Squash Red Lentil Soup with Apple and Ginger
- Thai Chickpea and Squash Red Curry
I hope that you love this Delicata Squash and Hot Honey Butter Walnuts on Lemon Ricotta! If you make it, I’d love to hear how you enjoyed it. Leave a comment and rating below the post! I read and respond to all comments.
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Have a great start to your week!
Print
Delicata Squash and Hot Honey Butter Walnuts on Lemon Ricotta
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Your new favourite winter appetizer or side dish is this delicata squash with hot honey butter walnuts and lemon ricotta. Yum!
Ingredients
For the squash:
- 1 large delicata squash, sliced in half lengthwise, seeded, and sliced into ½-inch pieces
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, sliced
- Sea salt and freshly ground black pepper, to taste
For the whipped ricotta:
- 16 oz ricotta cheese
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
For the honey buttered walnuts:
- 2 tablespoons salted butter
- 2 tablespoons honey
- ½ teaspoon hot red pepper flakes
- ½ cup raw walnut halves
Pomegranate arils, for garnish
Instructions
- Preheat the oven to 425 F and line a large, rimmed baking sheet with parchment paper. Place the sliced squash and garlic on the baking sheet and drizzle with the olive oil. Add a pinch of salt and pepper and toss to coat. Spread out in an even layer and roast for 20-25 minutes, until tender and lightly browned.
- Meanwhile, make the whipped ricotta: Place the ricotta, lemon zest, and lemon juice in a food processor fitted with the ‘S’ blade. Process until whipped and fluffy.
- Make the honey buttered walnuts: In a large skillet, melt the butter and honey over medium heat. Once it begins to bubble and smells toasted, add the hot red pepper flakes and walnuts. Stir to coat the walnuts in the butter and cook just until the walnuts are lightly browned and fragrant.
- To serve, spread the whipped ricotta on a serving platter. Top with the roasted squash, walnuts, and pomegranate. Enjoy!
Notes
If delicata squash is unavailable where you live, use butternut, acorn, or kabocha squash instead.
To make a vegan version of this recipe, replace the whipped ricotta with my tofu ricotta and use vegan butter and maple syrup in the walnuts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish
Sue says
Welcome back! Blog looks great!
Allison says
Thank you, Sue! 🙂