If you’ve ever been to my house for a dinner party or holiday gathering, there’s a good chance you’ve been greeted with a version of my whipped ricotta dip. It’s one of my go-to appetizers because it’s unbelievably easy, always a crowd-pleaser, and endlessly customizable. For the holidays this year, I wanted a cozy, fall-forward twist—something that felt special but still simple.
Enter, my Honeynut Squash Whipped Ricotta with a crispy Brown Butter Sage topping. It’s whipped and fluffy, deeply savory from the garlic and shallot, and finished with a crispy brown butter sage topping that is truly addicting. It’s the kind of appetizer people hover around, bread in hand, going back for “just one more bite.”
Why You’ll Love This Recipe
- Perfect for the holidays: Warm, seasonal flavors that fit right in on a Thanksgiving, Friendsgiving, or Christmas spread.
- Easy but impressive: Looks fancy, tastes restaurant-level, but uses simple ingredients and straightforward steps.
- Make-ahead friendly: The whipped ricotta base can be fully prepared days in advance—ideal when oven space is precious.
Make-Ahead Tips
- Roasted squash whipped ricotta base: Make up to 4 days ahead. Store in an airtight container in the fridge.
- Crispy sage topping: Best made day-of for maximum crunch, but you can prepare it in advance. Store in a sealed container and reheat just before serving. A quick 30 seconds in the microwave brings it back to life.
- Before serving: Let the whipped ricotta sit at room temperature for 20 minutes so it softens and becomes perfectly scoopable. You can use this time to toast baguette or warm the focaccia for serving.
This appetizer is cozy, flavorful, and feels luxurious – exactly what you’re looking for during the holidays.
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Honeynut Squash Whipped Ricotta
- Total Time: 40
- Yield: 8
Description
This cozy Honeynut Squash Whipped Ricotta is the ultimate holiday appetizer – creamy, savory, and topped with crispy brown butter sage for the perfect finishing touch. Roasted honeynut squash blends beautifully with ricotta, garlic, and shallot to create a smooth, whipped dip that feels elegant yet effortless. Even better? It’s completely make-ahead friendly, saving you precious oven space during Thanksgiving, Christmas, or any holiday gathering.
Ingredients
For the Honeynut Squash Whipped Ricotta:
- 1 small honeynut squash (or ½ butternut squash)
- 1 whole shallot
- 1 whole small garlic head
- 2 tbsps olive oil
- 4 sprigs thyme
- 16oz whole milk ricotta
- 10 sage leaves
- 3 tbsps salted butter
- ¼ cup pecans (optional)
- Salt to taste
- Focaccia or baguette for serving
Instructions
For the Honeynut Squash Whipped Ricotta:
- Preheat the oven to 400°F.
- Cut the squash in half lengthwise and remove the seeds. Add to a parchment paper lined baking sheet.
- Cut the ends off the shallot and cut in half lengthwise, but keep the skin on. Cut the top ⅓” of the garlic bulb and discard the top. Add the shallot and garlic to the baking sheet with the sprigs of thyme.
- Drizzle olive oil over the veggies and season with a pinch of salt. Using your hands, rub the olive oil over the veggies to coat them well in the olive oil. Arrange the garlic and shallot cut side down, then do the same with the squash, placing the cut side down on top of the thyme to keep it from burning.
- Roast for about 25-30 minutes or until very tender. Remove from the oven and let cool.
- Remove the skin from the squash and add the squash to a food processor. You should have about 1 cup of squash puree. Remove the skins from the shallot and add to the food processor. Squeeze the garlic cloves into the food processor and discard the skins. Add in some of the thyme leaves and blend until smooth.
- Scrape down the sides of the food processor and add in the ricotta with ½ tsp salt. Blend until smooth, stopping every so often to scrape down the sides. The texture should be whipped and fluffy and no white streaks should remain. Taste to adjust for seasoning and transfer to a serving platter and set aside while you make the crispy sage topping.
- Add butter to a skillet on medium heat, and cook until golden brown. Add in the sage and cook for 30-60 seconds before adding in the pecans. Toast for 30 more seconds then shut off the heat.
- Top the whipped ricotta with the crispy sage, pecans, and some of the browned butter. Sprinkle some flaky sea salt and serve with warmed focaccia or baguette as desired.
- Prep Time: 10
- Cook Time: 30
- Category: Appetizer