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Honey Glazed Stuffed Acorn

  • 1 large acorn squash, halved, seeds removed, sliced into 1-inch wedges

  • 2 tbsp olive oil

  • 2–3 tbsp honey

  • ½ tsp salt

  • ¼ tsp black pepper

  • ½ tsp cinnamon

  • ½ tsp paprika (optional but adds Mediterranean warmth)

  • ½ tsp dried thyme or rosemary

  • ½ cup goat cheese, softened

  • 1 tbsp Greek yogurt (optional, for extra creaminess)

  • 1 tsp lemon zest

  • 1 tbsp olive oil

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For the canbery drizzle:

  • ½ cup cranberries (fresh or frozen)

  • 2 tbsp honey or maple syrup

  • 2 tbsp water

  • 1 tsp lemon juice

  • Pinch of cinnamon

 

acorn stuffed.jpg

Prep the Squash:

  1. Preheat oven to 200°C (400°F).

  2. Cut acorn squash in half, scoop out seeds, and slice into wedges.

  3. In a bowl, toss squash with:

    • Olive oil

    • Honey

    • Salt

    • Pepper

    • Cinnamon

    • Paprika

    • Thyme

  4. Arrange on a parchment-lined tray in a single laye

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Roast the Squash:

 

Make the Goat Cheese Filling​

In a small bowl, mix together:

  • Goat cheese

  • Greek yogurt (optional)

  • Lemon zest

  • Olive oil
    Mash until creamy.

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Make the Cranberry Drizzle:

  1. Add cranberries, honey, water, lemon juice, and cinnamon to a small saucepan.

  2. Simmer 5–7 minutes, smashing cranberries until thick and saucy.

  3. Remove from heat and let cool slightly.

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Assemble:

Plate the roasted squash and top with:

  • Dollops or swirls of creamy goat cheese

  • Warm cranberry drizzle

  • Chopped nuts

  • Parsley

  • Optional extra honey

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