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Honey-Glazed Acorn Squash with Creamy Goat Cheese and Cranberry Drizzle

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A beautiful fall side dish featuring roasted acorn squash wedges glazed with honey and cinnamon, topped with creamy goat cheese and a sweet-tart cranberry drizzle.

Ingredients

Scale
  • For the Roasted Squash:
  • 1 medium acorn squash (seeded and sliced into 1-inch wedges)
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 1/2 tsp ground cinnamon
  • Salt and pepper to taste
  • For the Cranberry Drizzle:
  • 1/2 cup fresh or frozen cranberries
  • 1/4 cup water
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • For Serving:
  • 4 oz creamy goat cheese, crumbled
  • 2 tbsp chopped fresh parsley or thyme

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place the acorn squash wedges in a large bowl. Drizzle with olive oil and honey, then sprinkle with cinnamon, salt, and pepper. Toss to coat evenly.
  3. Arrange the squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
  4. While the squash roasts, make the cranberry drizzle. In a small saucepan, combine cranberries, water, honey, and balsamic vinegar. Bring to a simmer over medium heat, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened slightly. Remove from heat and let cool; it will thicken further as it cools.
  5. To serve, arrange the roasted squash wedges on a platter. Drizzle with the cranberry sauce, then sprinkle generously with crumbled goat cheese and fresh herbs. Serve warm.

Notes

You can use maple syrup instead of honey for a different flavor. For a smoother drizzle, blend the cranberry sauce after cooling and strain through a fine-mesh sieve. Squash can be roasted ahead and reheated before serving.

Nutrition

Find it online: https://cheerychop.com/honey-glazed-acorn-squash-goat-cheese-cranberry/