Ingredients
Scale
- 2 acorn squash
- 3 tablespoons olive oil
- 1/4 cup honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup goat cheese, crumbled
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the acorn squash in half and scoop out the seeds.
- Brush the squash halves with olive oil, then sprinkle with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- In a small saucepan, combine honey and balsamic vinegar, heating gently until mixed.
- Turn the squash over, drizzle with the honey mixture, and top with crumbled goat cheese and cranberries.
- Return to the oven for an additional 5-10 minutes until the cheese is soft and bubbly.
Notes
- For a vegan option, replace goat cheese with a dairy-free alternative.
- Customize the dish by adding nuts or seeds for crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 half of acorn squash
- Calories: 250
- Sugar: 18 grams
- Sodium: 300 mg
- Fat: 12 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 36 grams
- Fiber: 6 grams
- Protein: 6 grams
- Cholesterol: 20 mg