Description
A beautiful and flavorful side dish featuring roasted acorn squash glazed with honey, topped with creamy goat cheese, and finished with a sweet-tart cranberry drizzle. Perfect for fall and holiday meals.
Ingredients
- 2 medium acorn squash, halved and seeds removed
- 4 tablespoons olive oil
- 1/4 cup honey
- Salt and pepper, to taste
- 4 ounces goat cheese, softened
- 1/4 cup dried cranberries
- 1/4 cup water
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- Fresh thyme leaves, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Place cut-side down on the baking sheet and roast for 30-40 minutes, until tender when pierced with a fork.
- While the squash roasts, make the cranberry drizzle: In a small saucepan, combine dried cranberries, water, balsamic vinegar, and maple syrup. Bring to a simmer over medium heat and cook until the cranberries are soft and the liquid has reduced slightly, about 5-7 minutes. Set aside.
- In a small bowl, mix the softened goat cheese with 1 tablespoon of honey and a pinch of salt and pepper until smooth.
- Once the squash is roasted, flip the halves over and brush the flesh with the remaining honey. Return to the oven for 5 minutes to glaze.
- To serve, place a squash half on a plate, dollop with the creamy goat cheese mixture, and drizzle with the cranberry sauce. Garnish with fresh thyme if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Side Dish
- Cuisine: American