A cozy, festive side dish with roasted acorn squash glazed in honey, topped with tangy goat cheese, and finished with a bright cranberry drizzle. Perfect for holidays or a fall-inspired dinner.
⏱ Servings & Timing
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: ~50 minutes
- Yield: 4 servings
📋 Ingredients
- 2 small acorn squashes, halved & seeds removed
- 2 tbsp olive oil
- 2 tbsp honey (or maple syrup for a vegan option)
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp cinnamon (optional for warmth)
- ½ cup creamy goat cheese, crumbled
- ¼ cup cranberry sauce or cranberry reduction (store-bought or homemade)
- Optional garnish: toasted pecans or walnuts, fresh thyme sprigs
👩🍳 Instructions
- Prep oven & squash: Preheat oven to 400°F (200°C). Slice squash halves into 1-inch thick crescents.
- Season & glaze: Place slices on a lined baking sheet. Brush with olive oil and drizzle with honey. Sprinkle with salt, pepper, and cinnamon if using.
- Roast: Bake for 30–35 minutes, flipping halfway, until squash is caramelized and fork-tender.
- Assemble: Arrange roasted squash on a serving platter. Sprinkle crumbled goat cheese on top.
- Finish: Drizzle with cranberry sauce and garnish with nuts or thyme. Serve warm.
💡 Notes & Variations
- Vegan-friendly: Swap goat cheese for a vegan cheese and honey for maple syrup.
- Make-ahead: Roast squash 1 day ahead; reheat at 350°F (175°C) for 10 minutes before topping.
- Holiday twist: Add a pinch of nutmeg or allspice for festive flavor.
- WW/Light version: Use light goat cheese or feta crumbles for fewer points.
🥶 Storage
- Refrigerate leftovers in an airtight container up to 3 days.
- Reheat gently in the oven; drizzle fresh cranberry sauce before serving again.
⚖️ Nutrition (per serving, with goat cheese & honey)
~210 calories | 5g protein | 25g carbs | 10g fat | High in fiber & vitamin A
✨ This dish makes an amazing holiday side but is simple enough for weeknights when you want something cozy and a little special.
