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

Honey-Glazed Acorn Squash with Goat Cheese and Cranberry Delight

This Honey-Glazed Acorn Squash with Creamy Goat Cheese and Cranberry Drizzle captures the essence of fall with its balanced flavors and ease of preparation.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Acorn Squash
  • 2 tablespoons Olive Oil
  • 2 tablespoons Honey or Maple Syrup for vegan
  • 1 teaspoon Cinnamon adjust to taste
  • 1 teaspoon Smoked Paprika optional
  • to taste Salt
  • to taste Black Pepper
For the Topping
  • 4 ounces Creamy Goat Cheese or cream cheese/feta
  • 1/4 cup Heavy Cream or Greek Yogurt
  • 1/2 cup Cranberry Sauce store-bought or homemade
  • 1 tablespoon Balsamic Vinegar or apple cider vinegar
  • 1/4 cup Walnuts or Pecans toasted
  • to taste Fresh Thyme or Rosemary

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • Hand mixer
  • Saucepan
  • Sharp Knife
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Slice the acorn squash into 1-inch wedges, remove seeds and stringy bits.
  2. In a bowl, whisk together olive oil, honey, cinnamon, smoked paprika, salt, and black pepper. Brush the glaze over each wedge evenly.
  3. Arrange the glazed acorn squash wedges on the prepared baking sheet and roast for 25–30 minutes, flipping halfway through.
  4. While the squash roasts, beat the goat cheese with heavy cream (or Greek yogurt) until smooth and spreadable.
  5. In a saucepan over medium heat, combine cranberry sauce and balsamic vinegar until glossy and slightly thickened.
  6. Remove the squash from the oven, let it cool slightly, and arrange on a serving platter. Top with whipped goat cheese and drizzle with cranberry sauce.
  7. Sprinkle with toasted walnuts or pecans and garnish with fresh herbs. Serve warm.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 250mgPotassium: 500mgFiber: 5gSugar: 10gVitamin A: 1500IUVitamin C: 20mgCalcium: 80mgIron: 1mg

Notes

This dish is versatile; swap butternut squash or adjust toppings per dietary preferences. Make ahead and store toppings separately for freshness.

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