Honey-Glazed Acorn Squash with Creamy Goat Cheese and Cranberry Drizzle
A beautiful dish combining roasted acorn squash, creamy goat cheese, and tart cranberry sauce, perfect for fall gatherings.
Servings: 6 servings
Calories: 250kcal
Ingredients
Acorn Squash Preparation
- 2 medium medium acorn squash, halved and seeds removed Choose ripe squash that feels heavy with firm skin.
- 3 tbsp olive oil
- 3 tbsp honey (or maple syrup) Can substitute with maple syrup.
- 1 tsp cinnamon
- 1/2 tsp smoked paprika Optional, for added flavor.
- Salt and black pepper, to taste
Topping
- 4 oz creamy goat cheese, softened Can substitute with cream cheese or ricotta.
- 2 tbsp heavy cream (or Greek yogurt)
- 1/2 cup cranberry sauce (or cranberry relish) Heated with balsamic vinegar.
- 2 tbsp balsamic vinegar
- 1/4 cup walnuts or pecans, toasted and chopped Can use any nuts on hand.
- Fresh thyme or rosemary, for garnish
Instructions
Preparation and Roasting
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the acorn squash into 1-inch wedges.
- In a mixing bowl, whisk together the olive oil, honey, cinnamon, smoked paprika (if using), salt, and black pepper.
- Brush this sweet and savory mixture over the squash wedges.
- Place the squash on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
Topping Preparation
- In a small bowl, beat the goat cheese with the cream (or yogurt) until smooth and spreadable.
- In a saucepan, gently warm the cranberry sauce with balsamic vinegar until glossy, stirring well.
Assembly
- Once the squash is roasted, arrange it on a serving platter.
- Dollop the whipped goat cheese on top and drizzle with the warm cranberry-balsamic sauce.
- Sprinkle the toasted nuts and garnish with fresh thyme or rosemary. Serve warm.
Notes
For an extra kick, consider adding cayenne pepper or nutmeg to the honey mixture. Can be prepared ahead of time.