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Home » Side Dishes

Roasted Butternut Squash with Whipped Ricotta and Pine Nuts

Published: Oct 1, 2025 · Modified: Oct 2, 2025 by Joanie Simon · This post may contain affiliate links · Leave a Comment

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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!

plated roasted squash with whipped ricotta and cilantro and pine nuts on the side
Jump to:
  • Navigating Blood Sugar During the Holidays
  • Why this recipe is on repeat
  • How to Prepare Butternut Squash
  • Ingredient and Recipe Notes
  • Make Ahead Tips
  • Roasted Butternut Squash with Whipped Ricotta and Pine Nuts

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

butternut squashed halved and seeds removed
  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.
cut up butternut squash
  1. 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.
butternut squash tossed in spices and olive oil ready to be baked on a sheet tray with parchment paper
  1. Step 3: Toss the squash with the olive oil and spices and spread it out on a parchment lined baking sheet.
roasted butternut squash on a baking sheet
  1. Step 4: Roast in the oven at 425F for 25 to 30 minutes, turning over the pieces halfway through for even color.
ricotta with galic and olive oil being whisked in preparation for plating
  1. Step 5: Whisk together the ricotta, garlic, honey and lemon.
plated roasted squash with whipped ricotta and cilantro and pine nuts on the side
  1. 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.

Make Ahead Tips

The ricotta whip is absurdly easy and can be made a day ahead, which is critical during holiday prep. Just bring it to room temperature before serving so it's soft and spreadable.

You can also roast off the squash a few hours before serving and keep it at room temperature until you’re ready to plate it up and serve.

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plated roasted squash with whipped ricotta and cilantro and pine nuts on the side

Roasted Butternut Squash with Whipped Ricotta and Pine Nuts

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  • Author: Joanie Simon
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: vegetable
  • Method: roasting
  • Cuisine: American
  • Diet: Diabetic
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Description

Roasted squash with whipped ricotta and pine nuts is a blood sugar friendly side dish that's easy, impressive, and packed with fiber, protein and healthy fats. Perfect addition for balanced holiday meals.


Ingredients

For the squash:

  • 1 medium winter squash (butternut or kabocha), 2-2.25 lbs, peeled and sliced into ½-inch half-moons
  • 1 tsp ground coriander
  • ½ tsp smoked paprika
  • ½ tsp salt
  • 1 Tbsp olive oil

For the whipped ricotta:

  • 6 oz whole milk ricotta
  • 1 clove garlic, grated or minced
  • Zest of 1 lemon
  • 2 tsp fresh lemon juice
  • 1 tsp honey
  • Pinch of salt

For serving:

  • ⅓ cup pine nuts, toasted
  • ¼ cup fresh cilantro, roughly chopped
  • Freshly ground black pepper


Instructions

  1. Roast the squash: Preheat your oven to 425°F. Line a large baking sheet with parchment paper. In a large bowl, toss the squash slices with coriander, smoked paprika, salt, and olive oil until evenly coated. Arrange in a single layer on the prepared baking sheet (use two pans if needed as crowding leads to steaming instead of roasting). Roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized at the edges. The best pieces will have deep golden-brown spots.
  2. Make the whipped ricotta: While the squash roasts, combine ricotta, garlic, lemon zest, lemon juice, honey, and a pinch of salt in a medium bowl. Whisk vigorously until light and creamy. Taste and adjust seasoning. You might want more lemon or salt depending on your ricotta and you tastebuds.
  3. Toast the pine nuts: In a small dry skillet over medium heat, toast the pine nuts, stirring frequently, until deeply golden and fragrant, about 3-4 minutes. Watch them carefully. They go from perfect to burnt quickly. Transfer to a small bowl immediately to stop the cooking.
  4. Assemble: Spread the whipped ricotta across the bottom of a serving platter. Arrange the roasted squash on top. Scatter with toasted pine nuts and chopped cilantro. Finish with freshly ground black pepper and extra lemon zest if desired. Serve warm or at room temperature.

Nutrition

  • Serving Size: 1
  • Calories: 167
  • Sugar: 2.7 g
  • Sodium: 615.7 mg
  • Fat: 11.9 g
  • Carbohydrates: 12.5 g
  • Fiber: 2.6 g
  • Protein: 5.1 g
  • Cholesterol: 14.5 mg

Did you make this recipe?

Tag me @joanieraysimon on Instagram. I'd love to see!

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photo of Joanie Simon, author of thedinnerbell.recipes

Hi, I'm Joanie

Sharing everyday eats, from blood sugar-friendly meals to special occasion favorites. Ring The Dinner Bell with food that makes you feel good!

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