Honey Glazed Acorn Squash with Goat Cheese and Cranberry Drizzle (Print version)
Tender honey roasted acorn squash filled with goat cheese and finished with a glossy cranberry drizzle.
# Ingredients:
For the squash
01 -
2 small acorn squashes, about 1 lb (450 g) each
02 -
2 tablespoons extra-virgin olive oil
03 -
2 tablespoons honey
04 -
3/4 teaspoon kosher salt
05 -
1/4 teaspoon freshly ground black pepper
For the cranberry finish
06 -
1/2 cup (120 g) whole berry cranberry sauce
07 -
2 tablespoons orange juice
08 -
1 teaspoon balsamic vinegar
09 -
4 oz (115 g) soft goat cheese, crumbled or spooned
10 -
1 tablespoon fresh thyme leaves, or chopped parsley
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
02 -
Cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy center with a sturdy spoon.
03 -
Place the squash halves cut side up on the baking sheet. Brush the flesh with olive oil and honey, then season evenly with salt and black pepper.
04 -
Roast for 30-35 minutes, until the edges are caramelized and a knife slides easily into the thickest part of the squash.
05 -
While the squash roasts, warm the cranberry sauce, orange juice, and balsamic vinegar in a small saucepan over low heat for 3-4 minutes. Stir until glossy and spoonable.
06 -
Let the squash cool for 5 minutes. Spoon goat cheese into each warm center, drizzle with cranberry sauce, and finish with thyme or parsley.
# Good to know:
01 -
Serve one squash half per person as a side dish.
02 -
Best served warm, after a 5 minute rest.
03 -
Leftovers keep refrigerated for up to 3 days.