Description
A sweet and savory side dish featuring roasted acorn squash glazed with honey, topped with creamy goat cheese and a tangy cranberry drizzle.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, halved and seeded
- 3 tablespoons olive oil
- 1/4 cup honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 4 ounces goat cheese, crumbled
- 1/2 cup fresh cranberries
- 2 tablespoons maple syrup
- 1 tablespoon water
- 1 teaspoon fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Brush squash halves with olive oil and place cut-side down on a baking sheet. Roast for 20 minutes.
- Flip squash cut-side up. Drizzle with honey and sprinkle with salt, pepper, and cinnamon. Return to oven and roast for another 15-20 minutes until tender.
- Meanwhile, in a small saucepan, combine cranberries, maple syrup, and water. Simmer over medium heat until cranberries burst and sauce thickens, about 8-10 minutes.
- Remove squash from oven and let cool slightly. Top each half with crumbled goat cheese and a drizzle of the cranberry sauce. Garnish with fresh thyme before serving.
Notes
You can customize the seasonings to taste.