Honey-Glazed Acorn Squash with Creamy Goat Cheese and Cranberry

Honey-Glazed Acorn Squash with Creamy Goat Cheese and Cranberry

Ingredients:

• 1 medium acorn squash, halved and seeded

• 2 tablespoons olive oil

• 3 tablespoons honey (plus extra for drizzling)

• Salt and pepper, to taste

• 4 oz creamy goat cheese (room temperature)

• 1/2 cup fresh or dried cranberries (if dried, soak in warm water for 10 minutes)

• 1/4 cup chopped walnuts or pecans (optional, toasted)

• Fresh thyme or rosemary for garnish (optional)

Instructions:

1. Preheat Oven
   Preheat your oven to 400°F (200°C).

2. Prepare the Squash
   Cut the acorn squash in half, scoop out the seeds. Brush the flesh with olive oil, then drizzle with honey. Season with salt and pepper.

3. Roast the Squash
   Place the squash halves cut side down on a baking sheet lined with parchment paper or foil. Roast for about 30-40 minutes, or until the flesh is tender when pierced with a fork.

4. Prepare the Toppings
   While the squash is roasting, soften the goat cheese if it’s cold. If using dried cranberries, drain the soaked cranberries.

5. Assemble
   Remove the squash from the oven and flip the halves cut side up. Spoon creamy goat cheese into the hollowed-out center or spread over the flesh. Scatter cranberries and toasted nuts on top.

6. Final Touch
   Drizzle with a little more honey and garnish with fresh thyme or rosemary if desired.

7. Serve Warm
   Serve immediately as a beautiful and tasty side or light main.