Description
A sweet and savory fall dish featuring roasted acorn squash glazed with honey, topped with melted cheddar cheese, and drizzled with a tangy apple cider reduction.
Ingredients
Scale
For the Crust:
- 1 medium acorn squash, halved and seeded
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 3 tablespoons honey
- 1 cup sharp cheddar cheese, shredded
- 2 cups apple cider
- 1 tablespoon unsalted butter
- Fresh thyme sprigs for garnish
Instructions
1. Prepare the Crust:
- 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.
- Flip squash halves cut-side up, drizzle with honey, and top with shredded cheddar. Return to oven for 5-7 minutes until cheese is melted and bubbly.
- While squash roasts, simmer apple cider in a saucepan over medium heat until reduced to about 1/4 cup, stirring occasionally. Stir in butter until smooth. Drizzle reduction over squash before serving, garnished with thyme.
Notes
You can customize the seasonings to taste.