Sweet roasted acorn squash meets tangy goat cheese and a bright cranberry drizzle in this elegant, holiday-worthy side (or light vegetarian main). It’s cozy, colorful, and packed with flavor contrast.
⏱️ Quick Info
Prep Time: 10 minutes
Roast Time: 35–40 minutes
Servings: 4
Difficulty: Easy
🛒 Ingredients
Squash
2 medium acorn squash, halved and seeds removed
2 tbsp olive oil
2 tbsp honey
Salt & black pepper
½ tsp cinnamon (optional)
Topping
4 oz goat cheese, softened and crumbled
¼ cup dried cranberries
2 tbsp chopped pecans or walnuts (optional)
Fresh thyme or parsley for garnish
Cranberry Drizzle (quick)
¼ cup cranberry sauce (or cranberry jam)
1–2 tbsp warm water or orange juice (to thin)
1 tsp honey (optional, to taste)
👩🍳 Instructions
1️⃣ Prep & Roast the Squash
Preheat oven to 400°F (200°C).
Place squash halves cut-side up on a baking sheet.
Brush with olive oil and honey.
Season with salt, pepper, and cinnamon.
Roast 35–40 minutes until fork-tender and caramelized.
2️⃣ Make the Cranberry Drizzle
In a small bowl:
Stir cranberry sauce with warm water or orange juice
Add honey if needed
Mix until smooth and pourable
3️⃣ Fill the Squash
Once squash is tender:
Sprinkle goat cheese into each cavity
Add dried cranberries
Add nuts if using
Return to oven 5 minutes just to soften the cheese.
4️⃣ Finish & Serve
Drizzle with cranberry sauce
Garnish with fresh herbs
Serve warm
