Roasted Butternut Squash with Whipped Ricotta and Pine Nuts

This roasted butternut squash side dish is what I call “sneaky good” because of how unexpectedly easy it is to prepare and nutritionally supportive it is for blood sugar balance. This dish has no business being so dang tasty!

Navigating Blood Sugar During the Holidays

This is our second holiday season navigating blood sugar awareness as a family, and I'm going into it with so much more confidence.

Last year, I was still figuring things out from my own health journey with endometriosis and fairly new to wearing a CGM (continuous glucose monitor). But this year? I'm ready to rock all the holiday menu plans that support my hormones and Ryan's pre-diabetes.

Because one thing I didn't full understand last year was that holiday meals don't need need to be rescued. The stuffing doesn't need to be reinvented and I don’t need to make a "healthified" pumpkin pie.

Instead, I'm simply staying concious of protein, fat, and fiber to support our bodies in handling all the delicious carbohydrates that make our family holidays feel special.

Why this recipe is on repeat

This squash dish (and a few other holiday sides to come!) is a rockstar for holidays (and any days for that matter) because:

• The fiber in winter squash slows glucose absorption. We're talking about 3 grams per cup, which is more than you'll get from most traditional holiday sides. That fiber creates a literal buffer in your digestive system.
• Ricotta brings protein and fat that further moderate blood sugar response. This isn't garnish. 6 ounces of ricotta across six servings means each person gets a meaningful dose of nutrients that change how their body processes the meal.
• Pine nuts add more healthy fats plus magnesium, which plays a role in insulin sensitivity. Too, they’re buttery and gorgeous and make this dish look restaurant-worthy.

Plus, it’s one of those dishes you can make ahead and won’t take up precious oven space when you have other things cooking.

How to Prepare Butternut Squash

1. Step 1: Peel the skin off the squash with a peeler, cut the ends off, cut it in half and hollow out the center with a spoon.

2. Step 2: Slice the squash. You can cut it into smaller cubes if you like, but there's something fancy about serving it in this format.

3. Step 3: Toss the squash with the olive oil and spices and spread it out on a parchment lined baking sheet.

4. Step 4: Roast in the oven at 425F for 25 to 30 minutes, turning over the pieces halfway through for even color.

5. Step 5: Whisk together the ricotta, garlic, honey and lemon.

6. Step 6: Spread the ricotta on the serving plate, top with roasted squash, sprinkle on toasted pine nuts and fresh chopped herbs.

Ingredient and Recipe Notes

Squash choice: I've tested this with butternut and kabocha squash. Butternut is easier to work with—straightforward peeling and slicing. Kabocha has a deeper, almost nutty sweetness and you can leave the skin on, which adds even more fiber. Both are excellent.

Toast those pine nuts: You might be tempted to skip this step, but I promise it’s a few minutes effort that yields outsized results. Toasted, they develop this almost buttery richness that makes the whole dish sing.

Cilantro substitution: I'm firm on fresh cilantro because it brightens everything and adds another layer of fiber (and hello pop of color!) but if cilantro tastes like soap to you, substitute in parsley or mint instead.