Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place the halves on a baking sheet. Drizzle the olive oil over the squash and season with salt, black pepper, and fresh thyme.

Roast the Squash

Roast the squash in the preheated oven for 30-35 minutes, or until the flesh is tender and easily pierced with a fork. Remove from oven and let cool slightly before scooping out the flesh.

Peach Ricotta Mixture

Prepare the Peaches

While the squash is roasting, wash and slice the fresh peaches. If desired, peel the peaches for a smoother texture.

Mix the Ricotta

In a mixing bowl, combine the ricotta cheese, honey, and vanilla extract. Mix until smooth and creamy. Fold in the sliced peaches gently to combine.

Rum Sauce

Prepare the Rum Sauce

In a small saucepan, combine the aged lemon rum, Benedictine liqueur, brown sugar, and lemon juice. Heat over medium heat, stirring until the sugar has dissolved. Bring to a gentle simmer and let reduce for about 5-7 minutes until slightly thickened.

Assembly

Assemble the Dish

Scoop the roasted butternut squash into a serving dish. Top with the peach ricotta mixture, spreading it evenly. Drizzle the warm rum sauce over the top before serving.