Description
A beautiful and flavorful autumn dish featuring roasted acorn squash rings topped with tangy feta, crunchy walnuts, and a sweet-tart cranberry glaze.
Ingredients
Scale
For the Crust:
- 1 large acorn squash, sliced into 1/2-inch rings and seeds removed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup cranberry sauce
- 1 tablespoon maple syrup
- 1 teaspoon balsamic vinegar
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush both sides of the acorn squash rings with olive oil and season with salt and pepper. Arrange in a single layer on the baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until squash is tender and edges are golden.
- While squash is roasting, combine cranberry sauce, maple syrup, and balsamic vinegar in a small saucepan. Heat over low until smooth and warmed through.
- Remove squash from oven. Drizzle with cranberry glaze, then sprinkle with feta and walnuts. Garnish with fresh thyme and serve warm.
Notes
You can customize the seasonings to taste.