Roasted Honeynut Squash

– 3 honeynut squash – ¼ cup extra-virgin olive oil – 2 tablespoons apple cider vinegar – 1 tablespoon maple syrup – ¼ teaspoon sea salt, plus more to taste – ⅛ teaspoon cinnamon – Freshly ground black pepper – 1 tablespoon fresh thyme leaves, plus more for garnish – Whipped Ricotta – ¼ cup toasted walnuts, chopped – Chopped fresh parsley, for garnish

Ingredients

Preheat the oven to 450°F and cover a baking sheet with parchment paper.

Cut the squash in half lengthwise using a big sharp knife. Remove the seeds with a spoon.

Mix olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and pepper in a small bowl.

Put the squash on the baking sheet. Pour half of the oil mix over them. Sprinkle thyme leaves, salt, and pepper.

Use your hands to spread the seasonings all over the squash, then place them with the cut side facing down on the baking sheet.

Mix olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and pepper in a small bowl.