Two acorn squash halves are roasted cut side down until soft, then filled with crumbled goat cheese and topped with a cranberry sauce sweetened with honey. The squash is sweet and nutty, the goat cheese is tangy, and the cranberries add tartness. The recipe makes 4 servings, one squash half each, in 45 minutes.
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It works as a side for roasted chicken or grilled pork, and it is vegetarian. The sauce is the only part that needs a pan on the stove.
What Goes Into It
Amounts are in the card. These are the ingredients and what each one does.
- Acorn squash (2 medium): sweet and nutty. Roasting caramelizes the flesh.
- Honey (1/4 cup): makes the glaze in the cranberry sauce. Its floral sweetness balances the tart berries.
- Goat cheese (1/2 cup, crumbled): creamy and tangy, a contrast to the honey and the cranberries.
- Fresh cranberries (1/2 cup): they soften and burst as they cook, and their juice becomes the sauce.
- Olive oil (2 tablespoons): brushed over the squash for a golden-brown surface.
- Water (1/4 cup): the liquid for cooking the cranberries.
- Salt and pepper: to taste. A little salt brings out the sweetness of the squash.
Roasting the Squash
Heat the oven fully to 400°F (200°C) before the squash goes in. Roast the halves cut side down, so they steam and soften while the cut surface browns, for 25 to 30 minutes. Rotating the baking sheet halfway through helps them roast evenly.
While the squash roasts, simmer the cranberries with the water until they burst, then stir in the honey and cook until the sauce thickens slightly. The sauce takes about 10 minutes.
Flip the squash over, fill the centers with goat cheese, and spoon the cranberry sauce over the top. Serve warm.
Small Adjustments
- Sweetness: taste the glaze as you make it and add more or less honey. For a less sweet dish, use less honey or a sugar-free syrup. A little more salt or a squeeze of lemon juice also balances the sweetness, and a splash of balsamic vinegar adds tartness.
- Goat cheese: let it sit at room temperature for about 15 minutes before you add it, so it spreads more easily. A goat cheese blended with herbs gives a milder flavor.
Variations
- Nuts: chopped walnuts or pecans on top just before serving add crunch.
- Heat: mix a pinch of cayenne pepper or red pepper flakes into the honey glaze.
- Herbs: sprinkle finely chopped thyme or rosemary over the goat cheese before the cranberry sauce goes on.
- Other cheeses: feta or mascarpone can replace the goat cheese.
What to Serve With It
Roasted chicken or grilled pork suits the sweet and tart flavors. A green salad of arugula, spinach and thinly sliced apples with a light vinaigrette adds crunch next to the warm squash, and candied pecans can go on top. For a gathering, arrange the squash halves on a large platter, drizzle on the cranberry sauce and add the goat cheese just before serving.
Timing and Nutrition
Prep takes 15 minutes, which covers cutting the squash, scooping out the seeds and measuring. Cooking takes 30 minutes, with the squash roasting for 25 to 30 and the sauce simmering for about 10. The total is 45 minutes.
Each serving has approximately 250 calories, 10 grams of fat (5 grams saturated), 35 grams of carbohydrates, 5 grams of fiber, 15 grams of sugar, 6 grams of protein and 150 milligrams of sodium.
FAQ
How should leftovers be stored?
Keep them in an airtight container in the refrigerator and eat them within 3 to 4 days. Reheat in the oven or microwave until warmed through.
Can I make it ahead?
Yes. Roast the squash and make the sauce, then store them separately in the refrigerator. When you are ready to serve, reheat the squash and top it with the goat cheese and sauce.
Can I make it less sweet?
Use less honey or a sugar-free syrup. A bit more salt or a squeeze of lemon juice also balances the sweetness.
Is it vegetarian?
Yes. The squash, goat cheese and cranberries contain no meat.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Honey Glazed Acorn Squash with Creamy Goat Cheese and Cranberry Drizzle
Ingredients
Instructions
Preheat the oven to 400°F (200°C).
Cut the acorn squash in half and scoop out the seeds.
Brush the inside with olive oil and season with salt and pepper.
Place the squash halves cut side down on a baking sheet and roast for 25-30 minutes.
In a saucepan, add cranberries and water. Bring to a boil and simmer until the cranberries burst.
Stir in honey and cook until slightly thickened.
Remove the squash from the oven and flip them over. Fill the center with goat cheese.
Drizzle the cranberry sauce over the squash and serve warm.
Notes
For added flavor, sprinkle some chopped walnuts on top before serving.
Adjust the sweetness of the dish by adding more or less honey to taste.
Nutrition
| Serving Size | 1 half of acorn squash |
|---|---|
| Calories | 250 calories |
| Sugar Content | 15g |
| Sodium Content | 150mg |
| Fat Content | 10g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 4g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 35g |
| Fiber Content | 5g |
| Protein Content | 6g |
| Cholesterol Content | 15mg |