Ingredients (serves 4)
For the squash:
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2 medium acorn squashes, halved and seeds removed
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2 tbsp olive oil
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Salt and freshly ground black pepper, to taste
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2 tbsp honey
For the goat cheese filling:
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4 oz creamy goat cheese, softened
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1 tbsp cream or milk (optional, for creamier texture)
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1 tsp fresh thyme leaves (optional)
For the cranberry drizzle:
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½ cup fresh or frozen cranberries
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2 tbsp honey or maple syrup
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1–2 tbsp water (adjust for desired consistency)
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½ tsp orange zest (optional, for brightness)
Garnish:
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Chopped fresh parsley or thyme
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Toasted pecans or walnuts (optional)
Instructions
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Preheat the oven:
Set oven to 400°F (200°C). -
Prepare the squash:
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Brush the cut sides of the acorn squash with olive oil.
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Season with salt and pepper.
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Place cut-side down on a baking sheet lined with parchment paper.
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Roast for 25–30 minutes, then flip, drizzle with honey, and roast another 15–20 minutes until tender and caramelized.
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Prepare the goat cheese filling:
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In a small bowl, mix goat cheese with a little cream or milk for smoothness.
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Stir in thyme if using. Set aside.
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Make the cranberry drizzle:
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In a small saucepan over medium heat, combine cranberries, honey, and water.
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Cook for 5–7 minutes until cranberries pop and the sauce thickens slightly.
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Optional: blend for a smooth drizzle or leave slightly chunky for texture.
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Stir in orange zest if using.
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Assemble the dish:
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Once the squash is roasted, scoop a dollop of goat cheese into each half.
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Drizzle cranberry sauce over the top.
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Garnish with fresh herbs and nuts if desired.
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Serve warm as a beautiful side dish or vegetarian main.
This dish balances sweetness from the honey and cranberries, creamy tang from the goat cheese, and the earthy flavor of roasted acorn squash. It’s perfect for fall or holiday tables.
If you want, I can also suggest a shortcut version that takes under 30 minutes and still tastes gourmet. Do you want me to do that?
