Description
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 squash half
- Calories: 220
- Sugar: 12g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
