Description
A warm and elegant roasted acorn squash dish glazed with honey and topped with creamy goat cheese and a tangy cranberry drizzle.
Ingredients
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil
- 3 tablespoons honey
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 4 ounces goat cheese, softened and crumbled
- 1/3 cup dried cranberries
- 1/4 cup cranberry juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon chopped fresh thyme or parsley
- 2 tablespoons chopped toasted pecans or walnuts (optional)
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet.
- Brush squash halves with olive oil and drizzle with 2 tablespoons honey. Season with salt, pepper, and cinnamon.
- Place squash cut-side down and roast for 25 minutes.
- Flip squash cut-side up and roast another 10–15 minutes until tender.
- In a saucepan, combine cranberries, cranberry juice, lemon juice, and remaining honey; simmer gently.
- Mix cornstarch with water and stir into saucepan; cook until thickened.
- Remove squash from oven and transfer to serving plate.
- Add goat cheese into warm centers.
- Spoon cranberry drizzle over each half.
- Garnish with herbs and optional nuts, then serve warm.
Notes
- Maple syrup can replace honey for a different flavor.
- Keep sauce separate if storing leftovers.
- Use fresh herbs for best aroma.
- Roast until fork-tender for perfect texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
