Description
A sweet and savory fall dish featuring roasted acorn squash halves glazed with honey, topped with creamy goat cheese and a tangy cranberry drizzle.
Ingredients
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/4 cup honey
- 1/2 cup fresh cranberries
- 1/4 cup water
- 2 tablespoons maple syrup
- 4 ounces goat cheese, crumbled
- Fresh thyme leaves for garnish
Instructions
- Preheat oven to 400°F (200°C). Brush squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 25-30 minutes until tender.
- While squash roasts, make cranberry drizzle: In a small saucepan, combine cranberries, water, and maple syrup. Simmer over medium heat for 10 minutes until cranberries burst and sauce thickens. Let cool slightly.
- Flip squash halves cut-side up, drizzle with honey, and return to oven for 5 minutes until glazed.
- Remove squash from oven, top each half with crumbled goat cheese, drizzle with cranberry sauce, and garnish with fresh thyme. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American