Description
A sweet and savory roasted acorn squash dish with a honey glaze, crumbled feta cheese, and a tangy cranberry drizzle, perfect for fall or winter meals.
Ingredients
Scale
For the Crust:
- 1 medium acorn squash, halved and seeded
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1 tablespoon balsamic vinegar
- 1 tablespoon water
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Cut acorn squash into 1-inch thick slices or wedges.
- In a small bowl, mix olive oil, honey, cinnamon, salt, and pepper. Brush mixture evenly over squash slices.
- Place squash on a baking sheet lined with parchment paper. Roast for 25-30 minutes until tender and caramelized.
- While squash roasts, combine dried cranberries, balsamic vinegar, and water in a small saucepan. Simmer over low heat for 5-7 minutes until cranberries soften and mixture thickens slightly.
- Remove squash from oven and transfer to a serving platter. Sprinkle with crumbled feta cheese.
- Drizzle the cranberry mixture over the squash and feta. Garnish with fresh thyme leaves before serving.
Notes
You can customize the seasonings to taste.