Honey-Glazed Acorn Squash with Goat Cheese and Cranberry Drizzle: A Holiday Side with Wow Factor

There’s something about the smell of roasting squash that instantly makes the kitchen feel like the holidays. I’m Shaym, the cook behind SoolFood, and one of my favorite seasonal side dishes came together by accident one chilly December afternoon. I had acorn squash, goat cheese left over from a salad, and a handful of dried cranberries. A little honey and orange juice later, something magical happened. This Honey-Glazed Acorn Squash with Goat Cheese and Cranberry Drizzle isn’t just pretty. It’s a holiday showstopper.

Whether you’re putting together a traditional Christmas dinner or hosting a cozy vegetarian holiday meal, this dish fits right in. It’s got everything: roasted sweetness, creamy tang, a splash of color, and just enough elegance to impress. Even better? It’s easy to prep, totally make-ahead friendly, and flexible enough to serve warm or room temperature. The acorn squash roasts up tender and caramelized, the goat cheese melts slightly into the warm squash, and the cranberry drizzle cuts through it all with bright holiday flair.

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Why You’ll Love This Squash on Your Holiday Table

We all love mashed potatoes and stuffing, but adding a vibrant, slightly unexpected vegetable side really rounds out your menu. This one brings color, texture, and a sweet-savory contrast that your guests will remember. It also pairs beautifully with both meat-based and vegetarian mains.

Serving a roast? This squash brings brightness. Going meatless? It holds up beautifully as a centerpiece. For a beautiful spread, try pairing it with Air Fryer Carrots Recipe – 1 Sweet & Crispy Secret You’ll Love or our fan-favorite Sweet Potato in Air Fryer: Easy, Crispy & Delicious, they bring contrast in both color and texture while staying in the holiday theme.

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Honey-Glazed Acorn Squash with Goat Cheese and Cranberry Drizzle

Ingredients

For the squash:

• 2 medium acorn squashes, halved and seeded
• 3 tablespoons honey
• 2 tablespoons melted butter
• ¼ teaspoon sea salt
• Freshly ground black pepper, to taste

For topping and drizzle:

• ½ cup crumbled goat cheese
• ½ cup dried cranberries
• 2 tablespoons orange juice
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat your oven to 400°F (200°C). Place the halved squash cut-side up on a baking sheet lined with parchment.
2. Make the glaze: In a small bowl, stir together the honey, melted butter, salt, and pepper.
3. Brush the squash: Generously brush the glaze over the cut surfaces of the squash halves.
4. Roast: Bake for 30–35 minutes until fork-tender and golden around the edges.
5. Cranberry drizzle: While the squash roasts, mix orange juice, balsamic vinegar, and cranberries in a bowl. Let sit so the cranberries soften and plump slightly.
6. Assemble: Once the squash is done, let it cool slightly. Sprinkle goat cheese over each half and drizzle with the cranberry mixture.
7. Serve: Warm or at room temperature, both are delicious.

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Substitutions & Tips

• Dairy-free? Leave off the goat cheese or sub with avocado slices.
• Vegan option: Use maple syrup instead of honey and skip the cheese.
• Add texture: Toss in toasted pecans or pumpkin seeds for a crunchy topping.
• Make ahead: Roast the squash earlier in the day, then reheat and assemble just before serving.

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A Perfect Pairing on Your Holiday Table

If you’re building a plant-forward feast, this dish pairs well with hearty grains and roasted veggies. Want a higher-protein vegetarian main? Browse your High Protein Vegetarian Recipes to find options that balance the sweetness of the squash. Need a little color contrast? Pair it with roasted green beans, carrots, or even a fresh winter salad.

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