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Roasted acorn squash halves cut horizontally, stuffed with melting goat cheese, whole cranberry compote, balsamic glaze, and fresh thyme on a wooden platter.

Roasted Acorn Squash with Goat Cheese and Cranberry

A gorgeous, vegetable-forward side dish featuring horizontally cut acorn squash roasted until caramelized and tender, filled with a soft, tangy center of goat cheese, and crowned with an elegant, tart whole-berry cranberry compote and balsamic glaze.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Course: Side Dish
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 medium acorn squashes
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 4 ounces soft goat cheese chèvre
  • 1/3 cup whole-berry cranberry sauce or cooked whole cranberry compote
  • 1 tablespoon balsamic glaze
  • 4-6 fresh thyme sprigs for garnish

Method
 

  1. Preheat your oven to 400°F (205°C) and line a heavy baking sheet with parchment paper.
  2. Wash the acorn squashes thoroughly. Using a sharp knife, slice each squash in half horizontally to create beautiful scalloped rounds.
  3. Use a spoon to scrape out all the seeds and interior stringy pulp. Trim a very thin sliver off the rounded bottom points so the halves sit completely flat.
  4. Arrange the squash halves cut-side up on the baking sheet. Brush the flesh evenly with the extra virgin olive oil and pure maple syrup.
  5. Evenly season the squash with garlic powder, dried thyme, sea salt, and black pepper.
  6. Roast in the preheated oven for 35 to 40 minutes. Look for prominent caramelization and deep golden-brown, charred edges along the ridges. The centers must be tender when tested with a fork.
  7. Remove from the oven and immediately place the hot squash onto your serving dish.
  8. Spoon 1 ounce of soft goat cheese directly into the hot cavity of each squash half, allowing it to soften naturally from the heat.
  9. Top the cheese with a generous tablespoon of whole-berry cranberry sauce.
  10. Drizzle the balsamic glaze across the top, garnish with fresh thyme sprigs, and serve immediately while warm.

Notes

  • Note on Cheese: Ensure your goat cheese is at room temperature before scooping to promote uniform softening.
  • Make it Ahead: You can roast the squash ahead of time and store it in the fridge; simply reheat at 350°F for 10 minutes before topping and serving.