Description
A festive and savory-sweet dish featuring roasted acorn squash halves stuffed with creamy brie, toasted pecans, and maple syrup, topped with a tangy cranberry glaze.
Ingredients
- 2 medium acorn squash, halved and seeds removed
- 4 oz brie cheese, cubed
- 1/2 cup pecans, roughly chopped and toasted
- 1/4 cup pure maple syrup
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1/2 cup fresh or frozen cranberries
- 1/4 cup water
- 2 tbsp honey
- 1 tsp fresh thyme leaves
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.
- In a small saucepan, combine cranberries, water, and honey. Simmer over medium heat for 10-12 minutes, stirring occasionally, until cranberries burst and mixture thickens into a glaze. Set aside.
- Flip roasted squash halves cut-side up. Fill each with brie cubes, pecans, and drizzle with maple syrup. Return to oven for 5-7 minutes until brie is melted.
- Remove from oven, drizzle with cranberry glaze, and sprinkle 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