5 from 1 vote
Rustic Roasted Butternut Squash & Red Onion Wedges {with Whipped Ricotta & Sage-Pecan Topping}
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Rustic Roasted Butternut Squash & Red Onion Wedges with Whipped Ricotta and Sage-Pecan Topping is an easy, yet elegant side perfect for the holidays! Simple to make, yet jam packed with flavor, this side is sure to please!

Course: Side Dish
Cuisine: Fusion
Servings: 8
Calories: 196 kcal
  • 3 1/2 Pounds Butternut Squash (about 1 large or 2 medium sized)
  • 3 TBS unsalted Butter , melted
  • 1 tsp Lemon Juice
  • ¼ tsp Nutmeg
  • 2 Red Onions
  • ½ tsp Salt
  • ¼ tsp Pepper
  • Topping:
  • 1 Clove Garlic - minced
  • 2/3 Cup Fresh Breadcrumbs (can substitute Panko)
  • ¼ Cup Parmesan - grated
  • 1/3 Cup Pecans – finely chopped
  • ¼ tsp Salt
  • 1/8 tsp Pepper
  • 1 TBS Fresh Sage Leaves – finely chopped
  • Whipped Ricotta:
  • 1 ½ Cups Ricotta Cheese
  • 3 Cloves Roasted Garlic (can substitute 2 cloves of unroasted garlic)
  • ¼ tsp Salt
  • 1/8 tsp Pepper
  • Crispy Sage Leaves (optional):
  • 1 TBS Butter
  • 8-10 Fresh Sage Leaves , left whole
  • Garnishes (optional): Shaved parmesan, Chopped Pecans
  1. Preheat the oven to 400 degrees F and place the oven rack in the middle position.
  2. Slice the squash in half, crosswise and then slice each half in half crosswise, root to tip. Remove the seeds from the squash and discard. Cut into wedges, 1 ½’’ -2’’ thick, and place in a roasting pan or baking dish.
  3. Remove the stem from the red onion and cut in half, through the root. Carefully trim the stringy roots from the onion, leaving the root intact. Peel the onion and cut into thick wedges. Place wedges in the pan with the squash.
  4. In a small bowl combine the butter, lemon juice, nutmeg, salt and pepper. Pour the butter mixture over the squash and onions. Gently toss together.
  5. Mix: In a small bowl combine together all ingredients for the topping. Set aside.
  6. Roast for 20 minutes. Remove from oven, gently toss, and arrange the squash so the skin side of the butternut squash is down, touching the baking dish. Top with the breadcrumb mixture. Return to oven and bake until tender and a knife can easily be inserted, about 20-30 additional minutes.
  7. Meanwhile, make the whipped ricotta: Add the garlic, ricotta, salt and pepper to the bowl of a food processor. Process until whipped and airy, stopping to scrape down the sides of the bowl if necessary. Set aside.
  8. Make the crispy sage leaves: Melt butter in saucepan. Add the sage leaves and cook, quickly, until till crisp, about 1 minute per side. Remove crispy sage leaves to a paper towel
  9. To serve: Assemble the wedges on a platter (optional), or serve in the baking dish, drizzle with whipped ricotta, top with freshly shaved parmesan and crispy sage leaves.
Recipe Notes

*You can peel the butternut squash skin if desired, the cooking time will remain the same.
* I cut my red onion halves into thirds, to match the thickness of the squash wedges.
*If you do not own a food processor, you can make the whipped ricotta in a blender.

Nutrition Facts
Rustic Roasted Butternut Squash & Red Onion Wedges {with Whipped Ricotta & Sage-Pecan Topping}
Amount Per Serving
Calories 196 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 363mg16%
Potassium 760mg22%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 5g6%
Protein 3g6%
Vitamin A 21310IU426%
Vitamin C 44.4mg54%
Calcium 151mg15%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.