Description
A beautiful and flavorful side dish featuring roasted acorn squash halves glazed with honey, topped with creamy goat cheese, and finished with a tangy cranberry drizzle. Perfect for fall dinners or holiday gatherings.
Ingredients
Scale
- 2 medium acorn squash, halved and seeded
- 3 tablespoons honey
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces creamy goat cheese, softened
- 1/2 cup dried cranberries
- 1/4 cup orange juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- Optional: fresh thyme sprigs for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place squash halves cut-side up on the baking sheet. In a small bowl, mix honey, melted butter, salt, and pepper. Brush mixture over the cut sides of the squash.
- Roast squash for 35–40 minutes, or until tender and caramelized, brushing with remaining honey mixture halfway through.
- While squash roasts, prepare cranberry drizzle: In a small saucepan, combine dried cranberries, orange juice, balsamic vinegar, and maple syrup. Bring to a simmer over medium heat. Cook for 5–7 minutes, until cranberries are plump and liquid has thickened slightly. Remove from heat and let cool.
- Once squash is done, let cool for 5 minutes. Spread about 1 ounce of goat cheese onto each squash half.
- Spoon the cranberry drizzle over the goat cheese. Garnish with fresh thyme if desired. Serve warm.
Notes
For a vegan version, substitute goat cheese with a plant-based cream cheese and use agave instead of honey. Leftovers can be refrigerated for up to 3 days; reheat in a 350°F oven for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 30 g
- Fat: 14 g
- Carbohydrates: 48 g
- Protein: 8 g