Honey-Glazed Acorn Squash with Brie Cheese and Cranberry Drizzle
Experience the delightful flavors of fall with this elegant dish that beautifully combines the sweetness of honey and earthy acorn squash, topped with rich brie cheese.
Ingredients
For the Acorn Squash
- 1 medium acorn squash (about 800 g), halved, seeded, and sliced into 1-inch (2.5 cm) wedges
- 2 tbsp olive oil
- 2 tbsp honey
- Salt & pepper, to taste
- 3 oz brie cheese, sliced
- 2 tbsp cranberry sauce or cranberry relish
- 1 tsp balsamic vinegar (optional)
- Fresh thyme leaves, for garnish
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss acorn squash slices with olive oil, honey, salt, and pepper until evenly coated.
- Arrange squash in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway through.
- During the last 5 minutes of baking, place brie slices over the squash so they melt slightly.
Serving
- In a small bowl, mix cranberry sauce with balsamic vinegar (if using) to create the drizzle.
- Once the squash is done, transfer to a serving platter and drizzle with the cranberry mixture.
- Garnish with fresh thyme and serve warm.
Notes
This dish pairs well with roasted meats or as part of a vegetarian feast. For added crunch, consider topping with toasted nuts or seeds. Store leftovers in an airtight container in the refrigerator for up to 3 days.