Description
A delightful autumn-inspired dish featuring roasted acorn squash glazed with honey, topped with creamy goat cheese and a sweet-tart cranberry drizzle. Perfect as a side dish or a light vegetarian main.
Ingredients
- 2 medium acorn squash, halved and seeded
- 3 tablespoons honey
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 ounces creamy goat cheese, softened
- 1/2 cup dried cranberries
- 1/4 cup water
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- Fresh thyme leaves, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together honey, olive oil, salt, and pepper. Brush the cut sides of the acorn squash generously with the honey mixture.
- Place squash halves cut-side down on the prepared baking sheet. Roast for 30-35 minutes, or until tender and caramelized. Flip halfway through and brush with more glaze if desired.
- While 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 for 5-7 minutes, until cranberries are plump and liquid has reduced slightly. Set aside.
- To serve, place roasted squash halves on plates. Crumble or spoon creamy goat cheese over the squash. Drizzle with the cranberry mixture and garnish with fresh thyme leaves if using.
Notes
You can customize the seasonings to taste. For a vegan version, use maple syrup instead of honey and omit the goat cheese or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American