This appetizer is so easy and you may actually mistake it for dessert. It’s that decadent and has the sweetest finish! The drizzle of delish is with Buzz + Bloom Honey. This is one of my go-to brands because it’s craft style honey with unique floral flavors from the natural pollen, so you really have a chance to elevate your holiday dishes. If you want additional spice, just roast the pecans with butter, cumin, a bit of cayenne, kosher salt and brown sugar. Ah-mazing!
Whether you’re dipping, spreading, cooking or spooning, Buzz + Bloom Honey is a great gift for anyone on your list this holiday season like the host that has everything or the foodie who enjoys cooking. Look how super cute their packaging is! Stocking stuffer, anyone?
This recipe was sponsored by Buzz + Bloom Honey, but all opinions are my own. Thank you for supporting the brands that keep bread on Parker’s Plate!
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
pieces
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- 1 butternut squash halved
- olive oil
- salt and pepper to taste
- 15 ounces whole milk ricotta
- 2 Tb honey Buzz and Bloom light and sweet honey
- 1 tsp pumpkin pie spice
- 30 pecans
- 30 mini fillo cups Athens brand
Ingredients
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Rate this recipe!
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- Half the butternut squash and remove seeds. Then, drizzle with olive oil, sprinkle with salt and pepper and roast at 400 for 30 minutes until squash is tender.
- Scoop out the cooked squash into a food processor with the ricotta, honey and pumpkin pie spice. Blend until whipped smooth. Use salt and pepper to taste.
- Pipe the squash mixture into mini fillo shells. Top with pecans and drizzle with more honey.
