| Recipe

Ingredients (serves 4)

2 acorn squash, halved and seeded
2 tbsp olive oil
Salt and pepper, to taste
100 g feta cheese, crumbled
1/4 cup fresh cranberries
2 tbsp honey or maple syrup
Fresh rosemary sprigs, for garnish

Instructions

1. Preheat Oven

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.

2. Prepare the Squash

Cut each acorn squash in half and scoop out the seeds.
Brush the cut sides with olive oil.
Season with salt and pepper.

3. Roast

Place the squash halves cut-side down on the baking sheet.
Roast in the preheated oven for 25–30 minutes, until the flesh is tender when pierced with a fork.

4. Add Toppings

Remove the squash from the oven and turn them cut-side up.
Sprinkle feta cheese and fresh cranberries evenly over each half.
Drizzle honey or maple syrup on top.

5. Finish Roasting

Return the squash to the oven and bake for 5–10 more minutes, until the feta is slightly melted and the cranberries are just softened.

6. Garnish & Serve

Garnish with fresh rosemary sprigs.
Serve warm as a side dish or a light vegetarian main.

Tips

For extra flavor, roast the squash with a pinch of cinnamon or nutmeg.
Toasted walnuts or pecans make a delicious crunchy topping.
Leftovers reheat well in the oven or microwave.