Description
A festive and hearty vegetarian dish featuring roasted acorn squash halves filled with a savory-sweet mixture of spinach, cranberries, creamy goat cheese, and a crunchy walnut crumble topping.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 1/4 cup dried cranberries
- 4 ounces goat cheese, crumbled
- 1/2 cup walnuts, chopped
- 1 tablespoon maple syrup
- 1/2 teaspoon dried thyme
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Brush squash halves with 1 tablespoon olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 25-30 minutes until tender.
- While squash roasts, heat remaining olive oil in a skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute.
- Add spinach to the skillet and cook until wilted. Stir in cranberries, half the goat cheese, and thyme. Remove from heat.
- Flip roasted squash halves cut-side up. Fill each with the spinach mixture. Top with remaining goat cheese and walnuts. Drizzle with maple syrup.
- Return to oven for 5-7 minutes until cheese is slightly melted and walnuts are toasted. Serve warm.
Notes
You can customize the seasonings to taste.