Description
A sweet and savory fall 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
- Salt and black pepper to taste
- 1/4 cup honey
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 4 ounces goat cheese, crumbled
- 1/2 cup fresh cranberries
- 1/4 cup orange juice
- 2 tablespoons maple syrup
- 1 teaspoon fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place squash halves cut-side up on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- In a small bowl, mix honey, melted butter, and cinnamon. Brush over roasted squash halves and return to oven for 5 minutes to glaze.
- While squash roasts, combine cranberries, orange juice, and maple syrup in a saucepan. Simmer over medium heat for 10 minutes until cranberries burst and sauce thickens. Let cool slightly.
- Top each squash half with crumbled goat cheese, drizzle with cranberry sauce, and garnish with fresh thyme before serving.
Notes
You can customize the seasonings to taste.