Mediterranean Honey-Glazed Acorn Squash with Creamy Goat Cheese and Cranberry Drizzle
This dish brings together the natural sweetness of roasted acorn squash with a luscious honey glaze, tangy goat cheese, and a bright cranberry drizzle. The Mediterranean touch of olive oil, herbs, and balance of sweet-salty flavors makes it a festive yet simple recipe. It works beautifully as a holiday side, a vegetarian main, or an elegant starter that looks as good as it tastes.
Time
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes
Ingredients
2 small acorn squashes (about 1 lb / 450 g each), halved and seeds removed
2 tablespoons (30 ml) olive oil
2–3 tablespoons (30–45 ml) honey
Salt and freshly ground black pepper, to taste
½ cup (100 g) creamy goat cheese
¼ cup (60 ml) cranberry sauce or compote (if using thicker cranberry sauce, whisk with 1 tsp balsamic vinegar to loosen)
Fresh thyme or parsley, for garnish
¼ cup dried cranberries (optional, for sprinkling)
Instructions
Prepare the squash: Preheat oven to 400°F (200°C). Slice the acorn squash into half-moon wedges, about 1-inch thick.
Season and glaze: Place the squash wedges on a baking sheet lined with parchment. Drizzle with olive oil and honey, then season with salt and black pepper. Toss to coat evenly.
Roast: Roast for 30–35 minutes, flipping halfway through, until the squash is golden and tender when pierced with a fork.
Prepare cranberry drizzle: If using cranberry sauce, whisk it with 1 tsp balsamic vinegar until smooth and pourable. If using compote, simply warm it slightly.
Assemble: Arrange the roasted squash on a serving platter. Dot with spoonfuls of creamy goat cheese, drizzle lightly with the cranberry sauce, and sprinkle with dried cranberries if desired.
Garnish and serve: Finish with fresh thyme or parsley for color and freshness. Serve warm as a side or centerpiece dish.
Tips & Variations
Cheese swaps: If goat cheese isn’t your favorite, try creamy feta, ricotta, or even burrata for a different texture and flavor.
Nutty crunch: Add toasted walnuts, pecans, or almonds for extra crunch and richness.
Herb choices: Fresh rosemary, sage, or mint can replace thyme for a different Mediterranean twist.
Sweetener options: Maple syrup or pomegranate molasses can be used instead of honey for a deeper, more complex sweetness.
Cranberry alternatives: Swap cranberry sauce with pomegranate arils, fig jam, or a drizzle of balsamic glaze for variety.
Vegan version: Use a plant-based cheese alternative or a drizzle of tahini instead of goat cheese, and substitute agave or maple syrup for honey.
Make it a meal: Serve the roasted squash over a bed of quinoa, couscous, or farro for a hearty vegetarian main dish.
Spice it up: Sprinkle with a little smoked paprika, chili flakes, or za’atar to balance the sweetness with savory depth.
Q&A
Q: Can I prepare this dish ahead of time?
A: Yes. You can roast the squash a few hours in advance and reheat it in the oven at 350°F (175°C) for 10–15 minutes. Add the goat cheese and cranberry drizzle just before serving.
Q: Can I make this without goat cheese?
A: Absolutely. You can use feta, ricotta, or a vegan cheese alternative. The dish will still be delicious and balanced.
Q: What’s the best way to cut acorn squash?
A: Slice it in half lengthwise, scoop out the seeds, then cut into half-moon wedges. A sharp, heavy knife makes the job easier.
Q: Is this suitable for a vegan diet?
A: Yes, if you swap goat cheese for a dairy-free alternative and replace honey with maple syrup or agave.
Q: Can I freeze leftovers?
A: Roasted squash freezes fairly well, but the texture softens when thawed. For best results, enjoy fresh and refrigerate leftovers for up to 3 days.
Nutrition
(per serving, based on 6 servings)
Calories: ~185
Protein: 5 g
Fat: 9 g
Carbohydrates: 24 g
Fiber: 4 g
Sugar: 11 g
Calcium: 80 mg
Vitamin A & C: Excellent source
(Values will vary depending on type of cheese and amount of honey used.)
Conclusion
This Mediterranean-inspired acorn squash recipe strikes the perfect balance of savory, sweet, and tangy. The honey glaze enhances the natural caramelization of the squash, while creamy goat cheese and cranberry drizzle bring freshness and elegance. It’s a versatile dish that works equally well as a festive side, a vegetarian main, or a colorful addition to a holiday spread. Simple to prepare yet full of flavor, it’s one of those recipes that feels special without being complicated.