Honey-Glazed Acorn Squash with Creamy Goat Cheese and Cranberry Drizzle
Ingredients:
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2 medium acorn squash, halved and seeds removed
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3 tbsp olive oil
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3 tbsp honey (or maple syrup)
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1 tsp cinnamon
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½ tsp smoked paprika (optional, for depth)
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Salt and black pepper, to taste
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4 oz (115 g) creamy goat cheese, softened
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2 tbsp heavy cream (or Greek yogurt, for lighter option)
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½ cup cranberry sauce (or cranberry relish)
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2 tbsp balsamic vinegar
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¼ cup walnuts or pecans, toasted and chopped
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Fresh thyme or rosemary, for garnish
Instructions:
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Prep the squash: Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Slice acorn squash into 1-inch wedges.
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Glaze & season: In a bowl, whisk olive oil, honey, cinnamon, smoked paprika, salt, and pepper. Brush over squash wedges.
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Roast: Place squash on baking sheet and roast 25–30 minutes, flipping halfway, until golden and tender.
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Whip goat cheese: In a small bowl, beat goat cheese with cream (or yogurt) until smooth and spreadable.
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Cranberry drizzle: In a saucepan, warm cranberry sauce with balsamic vinegar until glossy. Stir well.
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Assemble: Arrange roasted squash on a platter. Dollop whipped goat cheese over the top. Drizzle cranberry-balsamic sauce.
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Finish: Sprinkle toasted nuts and fresh thyme/rosemary for garnish. Serve warm.
Q & A
Q1: Can I use butternut squash instead of acorn squash?
Yes! Butternut squash works perfectly with this glaze. Just adjust roasting time (30–35 min).
Q2: What’s a good substitute for goat cheese? Cream cheese, ricotta, or feta work well if you don’t have goat cheese.
Q3: Can I make this dish ahead of time? Yes. Roast the squash and prepare the goat cheese + drizzle ahead. Assemble just before serving for freshness.
Q4: Is there a vegan alternative? Use vegan cream cheese instead of goat cheese and maple syrup instead of honey.
Q5: What can I serve this with? It pairs beautifully with roasted chicken, turkey, or even as part of a vegetarian holiday spread.
