Description
Roasted acorn squash with beautifully caramelized edges, filled with whipped goat cheese and topped with juicy cranberries, fresh thyme, and a drizzle of warm honey. Gorgeous, festive, and incredibly flavorful.
Ingredients
Scale
- 2 acorn squash
- 2 tbsp olive oil
- 2 tbsp melted butter
- 2 tbsp brown sugar or maple syrup
- Salt & pepper, to taste
- 150 g (5 oz) goat cheese
- 2 tbsp cream cheese (or Greek yogurt, for creaminess)
- 1–2 tbsp honey
- 1 tsp fresh thyme leaves
- ½ cup fresh cranberries or pomegranate seeds
- Extra honey to drizzle
- Fresh thyme sprigs
Instructions
- Preheat the oven to 200°C / 400°F.
- Slice each acorn squash in half and scoop out the seeds.
- Mix olive oil, melted butter, brown sugar/maple syrup, salt, and pepper.
- Brush the cut side generously with the mixture.
- Place squash halves cut-side down on a baking sheet.
- Roast for 35–45 minutes, until the edges are caramelized and the flesh is tender.
- Flip the squash halves for the last 10 minutes to brown the tops.
- In a bowl, whip together goat cheese, cream cheese (or yogurt), honey, and thyme.
- Mix until smooth and creamy.
- Spoon a generous amount of the goat cheese mixture into each roasted squash half.
- Top with fresh cranberries or pomegranate seeds.
- Add fresh thyme leaves.
- Drizzle with extra honey.
- Serve warm as a holiday side dish, an elegant vegetarian main, or a festive appetizer.
Notes
- For a vegan option, substitute goat cheese with a plant-based cheese alternative.
- Adjust the sweetness by varying the amount of honey or maple syrup.
- This dish can be prepared ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 half of acorn squash
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg