Description
A sweet and savory fall dish featuring tender roasted acorn squash drizzled with honey, topped with creamy goat cheese and a tangy 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 goat cheese, crumbled
- 1/2 cup fresh cranberries
- 1/4 cup orange juice
- 2 tablespoons 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.
- While squash roasts, combine cranberries, orange juice, and maple syrup in a small saucepan. Simmer over medium heat for 10-12 minutes until cranberries burst and sauce thickens. Remove from heat.
- Flip squash halves cut-side up, drizzle with honey, and return to oven for 5 minutes. Remove from oven, top with goat cheese, cranberry glaze, and thyme. Serve warm.
Notes
You can customize the seasonings to taste.