Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper if desired. Peel and seed the butternut squash, then cut it into approximately 1-inch cubes, keeping the pieces as similar in size as possible so they cook evenly.

Add the cubed squash to a large mixing bowl. Pour in the olive oil and add the minced garlic, chopped rosemary, smoked paprika, cinnamon, black pepper, and salt. Toss thoroughly until the squash is evenly coated with the oil and seasonings.

Spread the seasoned squash across the prepared baking sheet in a single layer. Leave space between the pieces rather than piling them together. If the squash looks crowded, use two baking sheets because adequate space helps the squash roast and caramelize instead of steaming.

Roast the squash for approximately 25–35 minutes, turning the pieces once halfway through cooking. Begin checking around 25 minutes. The squash should be tender enough to pierce easily with a fork and should have browned, caramelized edges.

While the squash is roasting, add the ricotta, Greek yogurt, lemon juice, lemon zest, and a small pinch of black pepper to a food processor or blender. Blend until smooth, creamy, and light. Taste and add a little more lemon juice or salt if needed.

Place the pumpkin seeds in a dry skillet over medium-low heat. Toast for approximately 3–5 minutes, stirring frequently, until they smell nutty and are lightly golden. Immediately transfer them to a plate so they do not continue cooking in the hot skillet.

Check the squash and remove it from the oven when the centers are tender and the edges are nicely caramelized. If the squash is tender but needs more browning, roast it for another few minutes, watching carefully so it does not dry out.

Spoon the whipped ricotta onto a large serving platter or shallow bowl. Use the back of a spoon to spread it into an even but slightly rustic layer, leaving some attractive swirls across the surface.

Arrange the warm roasted butternut squash over the whipped ricotta. Distribute the pieces evenly so each serving gets a good combination of creamy ricotta and caramelized squash.

Drizzle the hot honey over the warm squash, starting with a small amount and adding more if desired. The honey should provide small bursts of sweetness and heat rather than completely cover the flavor of the squash.

Finish the dish with the toasted pumpkin seeds and chopped fresh parsley. Add a little extra lemon zest or a squeeze of lemon juice if you want additional brightness.

Serve immediately while the squash is warm and the whipped ricotta is cool and creamy. For meal prep, store the squash, ricotta, pumpkin seeds, and hot honey separately and assemble just before serving for the best texture.