Description
A sweet and savory roasted acorn squash dish topped with tangy goat cheese and a vibrant cranberry drizzle.
Ingredients
Scale
For the Crust:
- 1 medium acorn squash, halved and seeded
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled goat cheese
- 1/4 cup dried cranberries
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Brush squash halves with olive oil and drizzle with honey. Season with salt and pepper.
- Place squash cut-side down on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- While squash roasts, simmer cranberries with balsamic vinegar and 2 tablespoons water until softened and saucy, about 5 minutes.
- Flip squash cut-side up, fill with goat cheese, and return to oven for 2-3 minutes until cheese softens.
- Drizzle cranberry sauce over squash, garnish with thyme, and serve warm.
Notes
You can customize the seasonings to taste.