Description
A warm, inviting dish that combines sweet honey, tangy goat cheese, and tart cranberry drizzle, perfect for cozy dinners or holiday gatherings.
Ingredients
Scale
- 2 acorn squashes
- 2 tablespoons honey
- 4 ounces creamy goat cheese
- 1/2 cup fresh cranberries
- 1/4 cup sugar
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C). Cut the acorn squashes in half and remove the seeds.
- Brush the cut sides of the squashes with olive oil, then sprinkle with salt and pepper. Place them cut-side down on a baking sheet.
- Roast in the oven for about 25-30 minutes until tender and golden.
- For the cranberry drizzle, combine fresh cranberries, sugar, and balsamic vinegar in a saucepan over medium heat, stirring until the cranberries burst and the sauce thickens.
- Flip the squashes, drizzle honey into the cavities, and return to the oven for an additional 5 minutes.
- Top each half with creamy goat cheese and the cranberry drizzle before serving.
Notes
Choose heavy acorn squashes for optimal taste, and you can prepare the cranberry sauce in advance. Substitute goat cheese with feta or ricotta if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg