Description
A warm, savory-sweet dish featuring roasted acorn squash halves stuffed with creamy brie, toasted pecans, and maple syrup, topped with a tangy cranberry glaze.
Ingredients
Scale
For the Crust:
- 2 medium acorn squashes, halved and seeded
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 cup brie cheese, cubed
- 1/2 cup pecans, toasted and chopped
- 1/4 cup pure maple syrup
- 1/2 cup fresh cranberries
- 1/4 cup water
- 2 tablespoons honey
- 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.
- In a small saucepan, combine cranberries, water, and honey. Simmer over medium heat for 10-12 minutes until cranberries burst and sauce thickens. Set aside.
- Flip roasted squash halves cut-side up. Fill each with brie cubes, pecans, and drizzle with maple syrup. Return to oven for 5-7 minutes until brie melts.
- Remove from oven, top with cranberry glaze and fresh thyme. Serve warm.
Notes
You can customize the seasonings to taste.