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:
- 1 medium acorn squash, halved and seeded
- 2 tablespoons olive oil
- 3 tablespoons honey
- 4 ounces goat cheese, crumbled
- 1/2 cup fresh cranberries
- 1/4 cup orange juice
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- Salt and black pepper to taste
- Fresh thyme 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 cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- Flip squash halves cut-side up. Drizzle with honey and return to oven for 5 minutes until glazed and caramelized.
- Meanwhile, in a small saucepan, combine cranberries, orange juice, maple syrup, and cinnamon. Simmer over medium heat until cranberries burst and sauce thickens, about 8-10 minutes.
- Fill 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.