Honey Glazed Acorn Squash with Creamy Goat Cheese and Cranberry Drizzle

🥄 Ingredients & Smart Substitutions

Essentials

• Acorn Squash – Look for heavy squash with dark green skin and some orange.

• Honey – Light clover honey is great, or use buckwheat for deeper flavor.

• Goat Cheese – Soft and spreadable; aged varieties if you like bolder flavor.

• Cranberry Sauce/Compote – Homemade is best, but store-bought works.

• Olive Oil, Salt, Pepper – Your everyday basics.

• Fresh Thyme or Parsley – Optional garnish that makes it feel restaurant-ready.

Easy Swaps

• Maple syrup instead of honey for a richer caramel tone

• Feta instead of goat cheese for a saltier, crumbly texture

• Butternut squash if you don’t have acorn squash

• Nuts like walnuts, pecans, or pumpkin seeds for crunch

• Pomegranate seeds for sparkle and juicy contrast

🔪 How to Make It

1. Prep & Roast the Squash

• Cut squash lengthwise, scoop out seeds.

• Brush flesh with olive oil and honey.

• Season with salt & pepper.

• Roast cut-side up at 400°F (200°C) for 25–30 minutes, or until tender and golden.

Pro Tip: Don’t crowd the pan. Give squash space to caramelize!

2. Assemble the Dish

• Let squash cool slightly after roasting.

• Spoon a dollop of creamy goat cheese into the center of each half.

• Drizzle with cranberry sauce (don’t worry about being neat).

• Sprinkle with fresh herbs.

Serve warm and watch it disappear.

🌿 Tips for Success