Cooked - Honey-glazed Acorn Squash With Creamy Goat Cheese And Cranberry Drizzle

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Honey-glazed Acorn Squash With Creamy Goat Cheese And Cranberry Drizzle

6.0

Acorn Squash: 2 medium, sliced into 1-inch wedges – Naturally sweet and nutty when roasted.

Olive Oil: 3 tablespoons – Helps caramelize the squash and crisp the edges.

Honey: ¼ cup – Adds shine and enhances the squash’s sweetness.

Salt: 1 teaspoon – Balances flavors and brings out the squash’s natural taste.

Black Pepper: ½ teaspoon – Adds subtle warmth and contrast.

Goat Cheese: 4 ounces (115g), softened – Brings creamy tanginess to the dish.

Fresh Cranberries: 1 cup – Reduced into a tart drizzle for balance.

Sugar: 2 tablespoons – Softens cranberry tartness.

Orange Juice: ¼ cup – Adds citrus brightness to the cranberry sauce.

Fresh Herbs (thyme or rosemary): 1 tablespoon – Infuses fragrance into the dish.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss squash wedges with olive oil, honey, salt, pepper, and herbs until coated.
Spread squash evenly on the prepared baking sheet, leaving space between slices.
Roast for 25–30 minutes, flipping halfway, until golden and tender. Meanwhile, in a saucepan, combine cranberries, sugar, and orange juice. Simmer over medium heat until cranberries burst and sauce thickens (10–12 minutes). Strain for a smooth drizzle if desired.
Remove roasted squash from oven and arrange on a serving platter.
Dollop softened goat cheese over warm squash. Drizzle with cranberry sauce.
Garnish with extra herbs and serve warm as a show-stopping side or vegetarian main.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🍽️Side Dish

Cuisine🇺🇸American

OccasionsFall Gatherings🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 38 weeks ago

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