Honey-Glazed Acorn Squash with Creamy Goat Cheese and Cranberry Drizzle
Ingredients:
* 2 small acorn squashes (about 1 lb / 450 g each), halved and seeds removed
* 2 tablespoons (30 ml) olive oil
* 2 tablespoons (30 ml) honey
* Salt and freshly ground black pepper to taste
* 4 ounces (115 g) creamy goat cheese
* 1/2 cup (120 ml) whole cranberry sauce (canned or homemade)
* Fresh thyme sprigs for garnish
Instructions:
* Prepare the Acorn Squash: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the cut sides of the acorn squash with olive oil. Drizzle with honey and season generously with salt and pepper.
* Roast the Squash: Place the squash cut-side down on the prepared baking sheet. Roast for 30-40 minutes, or until the squash is tender and caramelized. The time may vary depending on the size of your squash.
* Prepare the Cranberry Drizzle: While the squash is roasting, gently warm the cranberry sauce in a small saucepan over low heat. If it’s too thick, you can add a tablespoon or two of water to thin it slightly.
* Fill and Garnish: Once the squash is cooked, remove it from the oven. Flip the squash halves so they are cut-side up. In the center of each squash half, place a generous spoonful of the creamy goat cheese.
* Drizzle and Serve: Drizzle the warm cranberry sauce over the goat cheese and squash. Garnish each with a fresh sprig of thyme. Serve immediately.
