Description
A sweet and savory roasted acorn squash dish, drizzled with honey, topped with tangy feta cheese, and finished with a vibrant cranberry glaze.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/4 cup honey
- 4 ounces feta cheese, crumbled
- 1/2 cup fresh or frozen cranberries
- 1/4 cup orange juice
- 1 tablespoon maple syrup
- 1 teaspoon fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Brush squash halves with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 25-30 minutes until tender.
- Flip squash cut-side up, drizzle with honey, and return to oven for 5 minutes until glazed.
- Meanwhile, in a small saucepan, combine cranberries, orange juice, and maple syrup. Simmer over medium heat until cranberries burst and sauce thickens, about 8-10 minutes.
- Sprinkle roasted squash with crumbled feta, drizzle with cranberry sauce, and garnish with fresh thyme before serving.
Notes
You can customize the seasonings to taste.