Description
A sweet and savory autumn dish featuring roasted acorn squash glazed with honey, topped with creamy goat cheese and a tangy cranberry drizzle.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, halved and seeded
- 3 tablespoons olive oil
- 1/4 cup honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled goat cheese
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1/4 cup water
- Fresh thyme sprigs for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Brush squash halves with olive oil and season with salt and pepper.
- Place squash cut-side down on a baking sheet and roast for 25-30 minutes, until tender.
- Flip squash cut-side up, drizzle with honey, and return to oven for 5 minutes.
- In a small saucepan, combine cranberries, balsamic vinegar, maple syrup, and water. Simmer until cranberries soften and sauce thickens slightly.
- Fill each squash half with goat cheese, drizzle with cranberry sauce, and garnish with fresh thyme before serving.
Notes
You can customize the seasonings to taste.