Roasted Sweet Potato, Butternut Squash & Carrots with Whipped Ricotta and Hot Honey

Ingredients

Roasted Vegetables

• 2 cups sweet potatoes, peeled and cubed (300 g)
• 2 cups butternut squash, peeled and cubed (300 g)
• 2 cups carrots, peeled and sliced (250 g)
• 3 tablespoons olive oil (45 ml)
• 1 teaspoon salt (6 g)
• ½ teaspoon black pepper (2 g)

Whipped Ricotta

• 1 cup ricotta cheese (225 g)
• 1 tablespoon olive oil (15 ml)
• 1 teaspoon lemon juice (5 ml)
• Pinch of salt

Hot Honey Drizzle

• 2 tablespoons honey (30 ml)
• ½ teaspoon chili flakes (adjust to taste)

Optional Garnish

• Fresh thyme or parsley, chopped

Instructions

Roast the Vegetables

1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potatoes, butternut squash, and carrots with olive oil, salt, and black pepper.
3. Spread vegetables in an even layer on the prepared baking sheet.
4. Roast for 25–30 minutes, flipping halfway, until tender and golden brown.

Make the Whipped Ricotta

5. In a food processor or bowl, whip ricotta with olive oil, lemon juice, and salt until smooth and creamy. Set aside.

Prepare the Hot Honey

6. In a small saucepan, gently warm honey with chili flakes over low heat for 1–2 minutes. Do not boil.

Assemble & Serve

7. Spread whipped ricotta onto a serving plate or bowl.
8. Top with roasted vegetables.
9. Drizzle with hot honey and garnish with fresh herbs if desired.
10. Serve warm.