Description
A festive and hearty vegetarian dish featuring roasted acorn squash halves filled with a savory-sweet mixture of spinach, cranberries, creamy goat cheese, and a crunchy walnut crumble topping.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups fresh spinach
- 1/2 cup dried cranberries
- 4 ounces goat cheese, crumbled
- 1/2 cup chopped walnuts
- 1 tablespoon maple syrup
- 1/2 teaspoon dried thyme
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Brush cut sides of squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes, until tender.
- While squash roasts, heat remaining olive oil in a skillet over medium heat. Add spinach and cook until wilted, about 3-4 minutes. Stir in cranberries and thyme.
- Flip roasted squash halves cut-side up. Divide spinach-cranberry mixture among squash halves. Top with crumbled goat cheese and chopped walnuts. Drizzle with maple syrup.
- Return to oven and bake for another 5-7 minutes, until cheese is slightly melted and walnuts are toasted. Serve warm.
Notes
You can customize the seasonings to taste.