Honey Glazed Acorn Squash with Creamy Goat Cheese and Cranberry Drizzle
Ingredients
- 2 medium Acorn squash
- 3 tablespoons Honey
- 2 tablespoons Olive oil
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- to taste Sea salt
- to taste Black pepper
- 6 ounces Goat cheese
- 1 cup Fresh cranberries
- ¼ cup Orange juice
- 2 tablespoons Maple syrup
- 2 sprigs Fresh thyme optional for garnish
- ¼ cup Walnuts or pecans, chopped optional for garnish
Instructions
- Preheat oven to 400°F. Wash acorn squashes and pat dry. Cut each squash in half lengthwise and scoop out seeds and stringy bits.
- Place squash halves cut-side up on a parchment-lined baking sheet. Brush insides with olive oil and sprinkle with cinnamon, nutmeg, salt, and pepper. Drizzle 1 tablespoon honey per half.
- Roast for 30-35 minutes until flesh is tender and easily pierced with a fork.
- While squash roasts, combine fresh cranberries, orange juice, and maple syrup in a small saucepan. Simmer over medium heat for 8-10 minutes, stirring occasionally, until cranberries burst and sauce thickens. Cool slightly.
- Remove goat cheese from refrigerator and crumble into bite-sized pieces.
- Once squash is cooked, spoon crumbled goat cheese into the center cavity of each squash half.
- Generously drizzle cooled cranberry sauce over goat cheese in each squash half.
- Garnish with fresh thyme sprigs and chopped walnuts or pecans if desired. Serve warm or at room temperature.
Notes
Can be made ahead: roast squash and prepare cranberry sauce up to 2 days in advance. Assemble just before serving for best presentation. Naturally vegetarian and easily adaptable to vegan diets.