Honey-Glazed Acorn Squash with Creamy Goat Cheese & Cranberry Drizzle
A cozy, sweet-and-savory fall side dish featuring tender roasted acorn squash, a honey glaze, creamy goat cheese, and tart cranberry sauce.
Ingredients
For the Squash
- 2 small acorn squashes, about 1 lb (450 g) each
- 2 tbsp olive oil
- 2 tbsp honey
- Salt, to taste
- Freshly ground black pepper, to taste
For the Topping
- ½ cup (100 g) creamy goat cheese
- ¼ cup (60 ml) cranberry sauce or cranberry compote
- Fresh thyme or parsley, for garnish
Instructions
- Preheat the oven: Heat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the squash: Carefully cut each acorn squash in half lengthwise. Scoop out the seeds and stringy interior.
- Add the glaze: Brush the cut sides generously with olive oil, then drizzle with honey. Season with salt and black pepper.
- Roast: Place the squash cut-side up on the prepared baking sheet. Roast for 25–30 minutes, or until tender when pierced with a fork and caramelized around the edges.
- Add goat cheese: Remove the squash from the oven and let it cool for a couple of minutes. Spoon or crumble the goat cheese into the center of each squash half.
- Make the cranberry drizzle: If using cranberry sauce that is too thick, warm it gently in a small saucepan with a splash of water or orange juice until it becomes easy to drizzle.
- Finish: Spoon the cranberry sauce over the goat cheese and squash. Garnish with fresh thyme or parsley.
- Serve: Serve warm while the goat cheese is soft and creamy.
Optional Upgrade
For extra flavor and crunch, add chopped toasted pecans and a small sprinkle of cinnamon before serving. A version of this dish also uses butter, cinnamon, cranberries, and pecans with the honey glaze.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: About 45 minutes
Servings: 4
Difficulty: Easy
