This Honey-Glazed Acorn Squash with Creamy Goat Cheese and Cranberry Drizzle is the perfect blend of sweet, savory, and tangy flavors. I love how the caramelized squash pairs beautifully with the creamy goat cheese and the tart cranberry drizzle—it’s an elegant yet simple dish that looks and tastes like something straight from a fine dining menu.
Why You’ll Love This Recipe
I enjoy this recipe because it’s both rustic and refined. The natural sweetness of the acorn squash intensifies as it roasts, the honey adds a glossy finish, and the creamy goat cheese provides a luscious contrast. I find the cranberry drizzle ties everything together with a hint of tartness, balancing the richness perfectly. It’s a wonderful side dish for fall gatherings, holidays, or even as a light vegetarian entrée.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the roasted squash 2 small acorn squashes (about 1 lb / 450 g each), halved and seeds removed 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) honey Salt and freshly ground black pepper, to taste
For the creamy goat cheese and cranberry drizzle ½ cup (100 g) creamy goat cheese ¼ cup (60 ml) cranberry sauce or compote Fresh thyme or parsley, for garnish
Directions
I preheat my oven to 400°F (200°C).
I brush the cut sides of the squash halves with olive oil and honey, then season them with salt and pepper.
I roast the squash for about 25–30 minutes, or until they’re tender and nicely caramelized.
Once the squash is done, I let it cool slightly.
I top each half with creamy goat cheese and a spoonful of cranberry sauce or compote.
Finally, I sprinkle fresh thyme or parsley on top for a beautiful, aromatic finish.
Servings and Timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 30 minutes Total time: about 40 minutes
Variations
I sometimes add chopped toasted pecans or walnuts on top for extra crunch.
For a richer taste, I drizzle a touch of balsamic glaze before serving.
I’ve also swapped goat cheese for feta or ricotta when I want a milder flavor.
If I’m craving more spice, I sprinkle a pinch of chili flakes over the roasted squash.
To make it vegan, I replace the honey with maple syrup and use a dairy-free cheese alternative.
Storage/Reheating
I store leftover squash in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 350°F (175°C) for 10–12 minutes to keep the squash’s texture intact. The microwave works too, but it can make the squash a bit soft. I add fresh herbs just before serving again to refresh the flavors.
FAQs
How do I know when the acorn squash is perfectly roasted?
I check by piercing the flesh with a fork—it should glide in easily, and the edges should look caramelized.
Can I use another type of squash for this recipe?
Yes, I’ve used butternut or delicata squash, and both work beautifully with the same glaze and toppings.
What can I use instead of cranberry sauce?
I sometimes use pomegranate molasses, fig jam, or even a drizzle of balsamic reduction for a unique twist.
Can I prepare this dish ahead of time?
Yes, I roast the squash ahead and refrigerate it. Before serving, I reheat it in the oven and add the goat cheese and cranberry drizzle fresh.
What’s the best way to cut acorn squash safely?
I cut off a small slice from the bottom to stabilize it, then use a sharp knife to halve it carefully. A sturdy surface helps a lot.
Conclusion
This Honey-Glazed Acorn Squash with Creamy Goat Cheese and Cranberry Drizzle is a dish I love to make during the colder months. It’s hearty, colorful, and has that perfect balance of sweet, savory, and tangy flavors that make every bite satisfying. Whether I’m preparing a festive meal or just treating myself to something special, this recipe always impresses.
Honey-Glazed Acorn Squash with Creamy Goat Cheese and Cranberry Drizzle is a beautifully balanced dish that combines sweet roasted squash, tangy cranberry, and rich goat cheese for an elegant yet simple side or vegetarian main perfect for fall and holiday gatherings.
Ingredients
2 small acorn squashes (about 1 lb / 450 g each), halved and seeds removed
2 tablespoons olive oil
2 tablespoons honey
Salt and freshly ground black pepper, to taste
½ cup creamy goat cheese
¼ cup cranberry sauce or compote
Fresh thyme or parsley, for garnish
Instructions
Preheat oven to 400°F (200°C).
Brush the cut sides of acorn squash halves with olive oil and honey. Season with salt and pepper.
Place on a baking sheet cut-side up and roast for 25–30 minutes until tender and caramelized.
Remove from oven and let cool slightly.
Spoon creamy goat cheese into each roasted squash half.
Drizzle with cranberry sauce or compote.
Garnish with fresh thyme or parsley and serve warm.
Notes
Add chopped toasted pecans or walnuts for crunch.
Drizzle balsamic glaze for extra richness.
Swap goat cheese for feta or ricotta for a milder taste.
Sprinkle chili flakes for a hint of spice.
Use maple syrup and dairy-free cheese for a vegan version.
