Cozy acorn squash recipe with honey goat cheese by Lila

Hi I am Lila from Lila Cooks. This acorn squash recipe makes my kitchen smell like fall and my cheeks warm. I roast the squash till tender then spoon in creamy goat cheese and a bright cranberry drizzle. Sweet meets tangy and I grin. I tinker with acorn squash recipes and daydream about acorn squash recipe soup then peek at stuffed acorn squash recipes borrow a honey squash recipe trick wave at honey glazed chicken and lean on recipes with goat cheese.

Table of Contents

• 1 Key Takeaways
• 2 Easy Honey Glazed Acorn Squash With Goat Cheese And Cranberry Recipe
• 3 Ingredients for Honey Glazed Acorn Squash With Goat Cheese And Cranberry
• 4 How to Make Honey Glazed Acorn Squash With Goat Cheese And Cranberry
• 5 Tips for Making Honey Glazed Acorn Squash With Goat Cheese And Cranberry
• 6 Making Honey Glazed Acorn Squash With Goat Cheese And Cranberry Ahead of Time
• 7 Storing Leftover Honey Glazed Acorn Squash With Goat Cheese And Cranberry
• 8 Try these Side Dish next
• 9 Honey Glazed Acorn Squash With Goat Cheese And Cranberry
• 10 Nutrition

1) Key Takeaways

• Sweet honey meets tangy goat cheese and bright cranberry. The squash turns tender and caramel like.
• Prep stays simple. Roast the halves. Spoon on cheese. Finish with a quick berry sauce.
• This dish works for weeknights and holidays. I make it for small dinners and big tables.
• Lila writes it on Lila Cooks. Find more at https://www.lilacooks.com

2) Easy Honey Glazed Acorn Squash With Goat Cheese And Cranberry Recipe

I love an acorn squash recipe on cool evenings. The air smells like leaves and the oven hums. I pull out a tray and the halves glisten. The skin looks deep and the flesh turns soft. This acorn squash recipe brings that comfort with almost no fuss. Two words land first. Roast then relax.

I cook and I chat. I taste and I tweak. The honey sits warm and loose. The goat cheese feels creamy and a little tangy. Cranberries pop and stain my spoon. The sound makes me smile. I learned this trick after a long day when dinner needed speed and heart. A roasted acorn squash recipe fits that mood and fixes it fast.

We keep it friendly and light. I write as Lila for Lila Cooks and I keep my promises. Short list. Clear steps. Clean pans. Want more cozy bowls and trays. I built a set of acorn squash recipes that feed small crews and big crowds. I even tested a baked acorn squash for lunch boxes and it worked. I still surprise myself.

3) Ingredients for Honey Glazed Acorn Squash With Goat Cheese And Cranberry

Acorn squash I pick two small ones with firm skin and a deep green color. Small halves roast fast and plate well.

Olive oil A light brush gives shine and helps the edges brown. The flavor stays mellow and kind.

Honey I warm it so it flows. The heat brings a gentle floral note. It pairs with the tart fruit like old friends.

Kosher salt A pinch lifts the sweet parts and keeps the squash from tasting flat.

Black pepper Fresh ground wakes the dish. Little specks look pretty on the orange flesh.

Cinnamon A tiny shake adds warmth. The kitchen smells like cozy sweaters and tea.

Goat cheese Soft and creamy. It melts a little in the hot squash and makes a rich layer.

Cranberries Fresh or frozen both work. They soften fast and bring tart joy to each bite.

Apple cider vinegar Just a splash adds snap. The sauce stays bright.

Orange zest and juice Zest perfumes the sauce. A spoon of juice rounds it out and ties in the honey.

Pepitas or pecans A small scatter gives crunch and a nutty echo. I toast them till they smell toasty.

4) How to Make Honey Glazed Acorn Squash With Goat Cheese And Cranberry

Step 1 Heat the oven to four hundred F. Line a sheet with parchment. This keeps cleanup easy and my will to cook intact.

Step 2 Split the squash and scoop the seeds. Brush the cut sides with oil and warm honey. Sprinkle salt pepper and a breath of cinnamon.

Step 3 Set the halves cut side down on the sheet. Roast till the flesh yields to a fork. I check at thirty five minutes then give it a few more.

Step 4 Make the cranberry sauce in a small pan. Add berries honey a little vinegar and a spoon of orange. Simmer till the fruit softens then mash to a loose sauce.

Step 5 Flip the squash cut side up. Spoon goat cheese into each hot cavity. It softens and turns plush.

Step 6 Spoon on the cranberry sauce. Finish with pepitas or pecans and a whisper of zest. Take a taste and grin.

5) Tips for Making Honey Glazed Acorn Squash With Goat Cheese And Cranberry

Pick smaller squash. They roast fast and plate as neat halves. Big ones need more time and can turn stringy. I learned that lesson the hard way with a late dinner and a hungry crew.

Warm the honey. It spreads in a thin sheet and coats the edges. Cold honey clumps and burns. I give the jar a short bath in warm water and it behaves.

Let the halves rest for five minutes. The cheese settles and the sauce thickens. The flavors meet in the middle. The dish tastes fuller and the texture feels dreamy. A simple acorn squash dish shines with that short pause.

6) Making Honey Glazed Acorn Squash With Goat Cheese And Cranberry Ahead of Time

I roast the squash in the morning and tuck the halves in the fridge. Later I reheat on a tray till warm. The skin stays tender and the centers feel soft again. The timing helps on busy days with guests and chatter.

I cook the cranberry sauce and keep it in a small jar. It sets like jam and loosens when warm. A spoon on a low flame brings it back. A roasted acorn squash recipe loves that make ahead move.

Keep the goat cheese chilled till serving. Cold cheese holds shape then melts just a little on the hot squash. The bite lands rich then bright. This plan makes the plate steady and calm.

7) Storing Leftover Honey Glazed Acorn Squash With Goat Cheese And Cranberry

Leftovers slide into a lidded box. I keep the sauce in a separate cup. The squash stays sweet and the cheese keeps its soft bite. The next day lunch feels easy.

Reheat the halves in a hot oven till warm. I add the sauce near the end so it does not dry. A light thread of honey brings back shine. Recipes with goat cheese often reheat well and this one proves it.

Turn leftovers into a bowl with grains. Add greens a few nuts and the warm squash. I have made a quick plate that nods to acorn squash recipe soup in spirit. Cozy and fast and very kind to a busy week.

8) Try these Side Dish next

9) Honey Glazed Acorn Squash With Goat Cheese And Cranberry

Cozy acorn squash recipe with honey goat cheese by Lila

Hi I am Lila from Lila Cooks. This acorn squash recipe makes my kitchen smell like fall and my cheeks warm. I roast the squash till tender then spoon in creamy goat cheese and a bright cranberry drizzle. Sweet meets tangy and I grin. I tinker with acorn squash recipes and daydream about acorn squash recipe soup then peek at stuffed acorn squash recipes borrow a honey squash recipe trick wave at honey glazed chicken and lean on recipes with goat cheese.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Side Dish

Cuisine: American

Keywords: acorn squash recipe, acorn squash recipe soup, acorn squash recipes, cranberry, holiday side dish, honey glazed chicken, honey squash recipe, recipes with goat cheese, roasted acorn squash, stuffed acorn squash recipes, vegetarian

Servings: 4 servings

Author: Lila

Ingredients

For the Squash

• 2 small acorn squash halved and seeded
• 2 tablespoons olive oil
• 3 tablespoons honey warmed
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cinnamon

For the Toppings

• 4 ounces goat cheese softened
• 2 tablespoons toasted pepitas
• 2 tablespoons chopped pecans
• 1 small orange zested

For the Cranberry Drizzle

• 1 cup fresh or frozen cranberries
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon orange juice
• Pinch of salt

Instructions

Roast

1. Heat oven to 400 F and line a sheet with parchment.
2. Brush cut sides of squash with olive oil and honey then season with salt pepper and cinnamon.
3. Place cut side down and roast till the flesh yields to a fork about 35 to 40 minutes.

Drizzle

1. In a small pan simmer cranberries honey vinegar orange juice and salt over medium heat till the berries soften and burst about 6 to 8 minutes.
2. Mash lightly to a spoonable sauce and let it cool a bit.

Finish

1. Flip the squash cut side up.
2. Tuck spoonfuls of goat cheese into each cavity.
3. Spoon on the cranberry drizzle then shower with pepitas pecans and orange zest.
4. Taste and add a thread of honey if you want extra shine.

Notes

I like a little char on the edges. If your squash is large add five minutes. Swap goat cheese with feta if that is what you have. For a heartier plate add cooked quinoa before the cheese. This recipe lives on Lila Cooks at https://www.lilacooks.com and makes a simple fall side.

10) Nutrition

One squash half sits happy on a plate. The serving gives warm comfort and steady fuel. I count about two hundred eighty five calories with a gentle range based on squash size and drizzle mood.

Sugar lands near twenty two grams from fruit and honey. Sodium stays near three hundred sixty milligrams. Fat rests near twelve grams with four grams as saturated. Carbs reach forty grams with six grams of fiber. Protein sits near seven grams.

This dish pairs with crisp greens and a lean protein if you want balance. My crew eats it solo for lunch and smiles. On Lila Cooks I file it under side dish with heart. I drop in links to acorn squash recipes and even a gentle nod to stuffed acorn squash recipes for future nights. Find me at Lila Cooks for more warm trays and calm steps.

Short keywords used one time each. Cranberry. Goat cheese. Holiday side. Longtail keys used one time each. Honey squash recipe. Honey glazed chicken. Acorn squash recipe soup. Main term placed four times across the copy.