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

Sweet roasted acorn squash is brushed with honey and finished with creamy goat cheese, tart dried cranberries, and a light cranberry drizzle. This cozy side dish is colorful, flavorful, and perfect for fall dinners, Thanksgiving, or a special holiday meal.

Ingredients

• 2 medium acorn squash
• 2 tablespoons olive oil
• 3 tablespoons honey
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 oz goat cheese, crumbled
• ⅓ cup dried cranberries
• ¼ cup cranberry juice
• 1 tablespoon maple syrup or honey
• 1 teaspoon lemon juice
• 2 tablespoons chopped pecans or walnuts
• Fresh thyme or rosemary, for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half and scoop out the seeds. Slice into wedges or leave as halves.
3. Arrange the squash on a parchment-lined baking sheet. Brush with olive oil and honey, then sprinkle with cinnamon, salt, and pepper.
4. Roast for 35–45 minutes, turning once, until tender and caramelized around the edges.
5. While the squash roasts, combine cranberry juice, maple syrup or honey, and lemon juice in a small saucepan. Simmer for 5–7 minutes, until slightly reduced and syrupy.
6. Arrange the roasted squash on a serving platter. Sprinkle with goat cheese, dried cranberries, and chopped nuts.
7. Drizzle with the cranberry reduction and garnish with fresh thyme or rosemary.
8. Serve warm.

Q&A

Can I use maple syrup instead of honey?
Yes. Maple syrup works beautifully and adds a deeper, richer flavor.

Can I prepare the squash ahead of time?
Yes. Roast the squash ahead and reheat it in the oven before adding the goat cheese, cranberries, and drizzle.

What can I use instead of goat cheese?
Feta, ricotta salata, or crumbled blue cheese can be used instead.

Can I make this dairy-free?
Yes. Simply omit the goat cheese or use a dairy-free cheese alternative.