Honey-Glazed Acorn Squash with Creamy Goat Cheese and Cranberry Drizzle
This dish features acorn squash glazed with honey, complemented by creamy goat cheese and a tangy cranberry drizzle, making it a perfect seasonal centerpiece.
Ingredients
For the Squash
- 1 medium acorn squash, halved, seeded, and sliced into 1⁄2-inch wedges
- 2 tbsp olive oil
- 2 tbsp honey
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
For the Toppings
- 3 oz creamy goat cheese
- 1/4 cup cranberry sauce or cranberry compote
- 1 tbsp balsamic vinegar
- 2 tbsp chopped pistachios or walnuts (optional)
- Fresh thyme or rosemary leaves, for garnish
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together olive oil, honey, cinnamon, and salt.
- Toss acorn squash slices in the mixture until evenly coated.
- Arrange slices in a single layer on the baking sheet.
- Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
Cranberry Drizzle
- While the squash roasts, mix cranberry sauce with balsamic vinegar. If necessary, warm in a small saucepan.
Serving
- Arrange roasted squash on a serving platter.
- Dollop with creamy goat cheese and drizzle with the cranberry-balsamic mixture.
- Sprinkle with chopped pistachios or walnuts, and garnish with fresh thyme.
- Serve warm.
Notes
For added flavor, consider adding a pinch of nutmeg or ginger. Toasting the nuts before sprinkling them on top enhances their flavor and crunch. This dish is versatile; you can serve it alongside roasted proteins or grain-based sides.