Description
A sweet and savory roasted acorn squash dish topped with creamy goat cheese and a tangy cranberry drizzle.
Ingredients
Scale
For the Crust:
- 1 medium acorn squash, halved and seeded
- 2 tablespoons olive oil
- 2 tablespoons honey
- Salt and black pepper to taste
- 4 ounces goat cheese, crumbled
- 1/4 cup dried cranberries
- 1/4 cup orange juice
- 1 tablespoon balsamic vinegar
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C).
- Brush the cut sides of the acorn squash with olive oil and drizzle with honey. Season with salt and pepper.
- Place squash cut-side down on a baking sheet and roast for 25-30 minutes, or until tender.
- While squash is roasting, combine dried cranberries, orange juice, and balsamic vinegar in a small saucepan. Simmer for 5-7 minutes until slightly thickened.
- Flip squash cut-side up, fill with crumbled goat cheese, and return to oven for 3-5 minutes until cheese is soft.
- Drizzle cranberry sauce over the squash, garnish with fresh thyme, and serve warm.
Notes
You can customize the seasonings to taste.