Description
Roasted acorn squash glazed with honey, topped with creamy goat cheese and finished with a cranberry-orange drizzle. A festive and elegant holiday side dish.
Ingredients
2 medium acorn squashes, halved and seeded
3 tablespoons honey
2 tablespoons melted butter
¼ teaspoon sea salt
Freshly ground black pepper to taste
½ cup crumbled goat cheese
½ cup dried cranberries
2 tablespoons orange juice
1 tablespoon balsamic vinegar
Instructions
1. Preheat oven to 400°F (200°C). Place the acorn squash halves cut-side up on a parchment-lined baking sheet.
2. In a small bowl, stir together the honey, melted butter, sea salt, and pepper. Brush the glaze over the squash.
3. Roast for 30–35 minutes until tender and golden at the edges.
4. Meanwhile, mix orange juice, balsamic vinegar, and cranberries. Let soak and soften.
5. Remove squash from oven. Cool slightly, then sprinkle with goat cheese.
6. Drizzle with cranberry-orange mixture and serve warm or at room temperature.
Notes
To make ahead, roast squash earlier and reheat just before serving.
For a vegan version, use maple syrup instead of honey and omit cheese.
Optional: add toasted pecans or pumpkin seeds for crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American