5-Star Honey-Glazed Acorn Squash with Brie Cheese and Cranberry Drizzle

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Honey-Glazed Acorn Squash with Brie Cheese and Cranberry Drizzle is more than a cozy autumn recipe—it’s a memory. I first tasted a version of this dish in Vermont at a fall harvest festival. In a warm farmhouse kitchen, the host roasted acorn squash until tender, drizzled it with golden honey, then added creamy Brie and a spoonful of tart cranberry sauce. One bite, and I was hooked.

Back home, I recreated it with a few personal touches—fresh thyme from my garden, a hint of sea salt for balance. That blend of sweet, savory, and tangy quickly became a comfort food I now serve every fall and winter.

Whether it’s a holiday gathering or a quiet night in, this dish always feels special—yet it’s surprisingly simple to make. If you love seasonal recipes like this, follow me on Pinterest for more weekly inspiration right from my kitchen.

Why This Recipe is Terrific for the Holidays — and Everyday Dinners

What makes Honey-Glazed Acorn Squash with Brie Cheese and Cranberry Drizzle so irresistible? It’s the balance. You get the tender warmth of roasted squash, the creamy richness of Brie, a sweet touch of honey, and that vibrant cranberry tang—all in one bite.

It’s visually stunning on a holiday table but easy enough for weeknights. Naturally gluten-free and vegetarian, it suits a variety of diets without compromising flavor. Serve it as a main course or hearty side, and watch it disappear fast.

I often pair it with festive appetizers like my Baked Gruyere in Pastry with Rosemary and Garlic or the bold, bright flavor of this Cranberry Whipped Feta Dip with Hot Honey Drizzle. Together, they create a spread that feels both rustic and refined—perfect for entertaining or savoring solo.

 Ingredients & Preparation

The Ingredient Breakdown — Simple, Seasonal, and Flavor-Focused

One of the best things about Honey-Glazed Acorn Squash with Brie Cheese and Cranberry Drizzle is its short, purposeful ingredient list. Every component adds something special—there’s no filler here, only flavor.

Here’s what you’ll need:

Ingredient	Amount	Notes
Acorn Squash	1 medium (about 700 g / 1.5 lb)	Halved and seeded
Olive Oil	2 tablespoons (30 ml)	For roasting the squash
Salt & Black Pepper	To taste	Season both before and after roasting
Brie Cheese	100 g (3.5 oz)	Sliced thin for melting
Honey	2 tablespoons (40 ml)	Drizzled before final roast
Cranberry Sauce	1/4 cup (60 g)	Choose whole-berry for texture
Fresh Thyme (Optional)	1 tablespoon (4 g)	For garnish and earthy flavor

Each of these ingredients brings out the best in the others—mild acorn squash acts as the perfect base for the richness of the Brie, while honey enhances the caramelization, and cranberry sauce delivers a beautiful pop of acidity and color.

Tools & Smart Substitutions for Flexibility

You won’t need anything fancy for this recipe. A baking sheet, a sharp knife, and a spoon for scooping seeds will do just fine. If you have a basting brush, it’ll help evenly distribute the olive oil and honey, but a spoon works just as well.

Now, let’s talk substitutions:

• No Brie? Try Camembert or a creamy goat cheese for a tangier twist.

• Cranberry sauce substitute? Fig jam or pomegranate molasses works beautifully.

• Vegan version? Use a plant-based Brie and swap honey with maple syrup or agave nectar.

• Add crunch? Toasted pecans or walnuts sprinkled on top after baking add contrast.

Need more holiday-inspired ideas? I love using leftover cranberry sauce in recipes like these Sweet Potato Rounds with Brie, Cranberry and Pecans or for dressing up a Caramelized Onion and Roasted Pumpkin Phyllo Tart—both bring cozy, elegant flavors to any table.

 Cooking Instructions & Tips

Step-by-Step Cooking Method — Roast, Drizzle, Melt, Serve

This recipe is as straightforward as it is satisfying. From prep to plate in just 45 minutes, it’s perfect for busy weeknights or relaxed holiday hosting.

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). While the oven warms, slice your acorn squash in half and scoop out the seeds. If needed, trim the base slightly so each half sits flat on the baking sheet.

Pro Tip: A serrated spoon makes scooping seeds easier and quicker.

Step 2: Season and Roast

Brush the cut sides with olive oil, then season generously with salt and black pepper. Place the squash cut-side down on a parchment-lined baking sheet. Roast for 25–30 minutes, until the flesh is fork-tender and the edges are caramelized.

Image Prompt – Step 2: roasted acorn squash halves cut-side down on parchment-lined sheet tray, golden brown edges, natural lighting from side window

Step 3: Glaze with Honey

Flip the roasted squash halves over so the cavities face up. Drizzle honey into each center and around the edges. Return the tray to the oven for an additional 5 minutes to allow the honey to bubble and infuse the squash with sweet, roasted flavor.

Image Prompt – Step 3: close-up of honey being drizzled into hot roasted squash halves, honey glistening under warm light

Step 4: Add Brie and Let It Melt

Remove the squash from the oven. While still hot, nestle slices of Brie cheese into each cavity. Let the residual heat soften the cheese into creamy pools of richness.

Step 5: Drizzle and Garnish

Spoon cranberry sauce over the melted Brie. For extra flavor and visual appeal, sprinkle with fresh thyme leaves. Serve immediately while warm and gooey.

Image Prompt – Step 5: overhead view of assembled acorn squash with brie and cranberry sauce, garnished with thyme, served on rustic ceramic plates

Tips and Tricks to Nail It Every Time

• Pick the Right Squash: Choose one that feels heavy for its size and has a firm, dark green skin.

• Don’t Overcook the Brie: Let it melt naturally from the heat of the squash rather than baking it longer—it stays creamier that way.

• Add Contrast: A pinch of flaky salt just before serving makes the sweet and creamy elements pop.

• Make Ahead: You can roast the squash ahead of time and reheat before adding cheese and toppings.

For a fuller holiday spread, try pairing it with shareable bites like these Spinach Ricotta Bites or a creamy main like Creamy Salmon and Spinach Orzo. Both complement the rich texture and vibrant flavor of this acorn squash recipe beautifully.

 Serving, Storing & Pairing

What to Serve with Honey-Glazed Acorn Squash

This dish is stunning on its own, but it truly shines when part of a seasonal spread. Whether you’re serving it as a vegetarian main or a flavorful side, Honey-Glazed Acorn Squash with Brie Cheese and Cranberry Drizzle plays well with others.

For holiday menus, I love pairing it with something rich yet bright—think roasted vegetables, herb-forward grains, or creamy pastas. Its sweet and savory profile complements a range of textures and flavors.

For a cozy starter, try Baked Brie with Honey Balsamic Cranberry Sauce. It echoes the sweet-tart cranberry notes while offering a soft, molten texture that pairs beautifully with crusty bread or crackers.

Another fantastic partner? These Maple Pecan and Brie Stuffed Sweet Potatoes. The flavors are warm and nostalgic, but not repetitive. Together, they create a balanced plate perfect for any fall or winter meal.

If you’re serving wine, reach for a lightly chilled Pinot Noir or an off-dry Riesling. Both highlight the Brie and cranberry without overpowering the squash.

How to Store and Reheat Leftovers

Let’s face it—this dish is best when it’s fresh out of the oven. But if you have leftovers, they’ll still taste amazing with a little care.

Here’s how to store and reheat:

• To Store: Let the squash cool completely. Place in an airtight container and refrigerate for up to 3 days.

• To Reheat: Preheat the oven to 350°F (175°C). Place squash halves in a baking dish, cover with foil, and warm for 10–15 minutes. Add a fresh drizzle of honey or extra cranberry sauce just before serving to revive the flavor.

Avoid microwaving, as it can make the Brie rubbery and the squash watery.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can! Roast the acorn squash halves up to a day in advance. When you’re ready to serve, warm them in the oven, then add the Brie and cranberry sauce just before serving. This way, everything tastes fresh without last-minute stress.

What’s the best substitute for Brie cheese?

If Brie isn’t your favorite, try creamy Camembert, soft goat cheese, or even a mild Gorgonzola for a tangy kick. Just be sure the cheese melts well and balances the sweetness of the honey and cranberry.

Can I use maple syrup instead of honey?

Absolutely. Maple syrup adds a deeper, earthier sweetness and pairs beautifully with the squash. It’s a great option, especially if you’re preparing a vegan version.

How do I know when the squash is done roasting?

The squash is ready when you can easily pierce the flesh with a fork and the edges start to caramelize. If the skin begins to wrinkle slightly and turn golden at the bottom, that’s a good sign it’s tender and perfectly roasted.

Can I freeze leftovers?

Technically, yes—but the texture may change. While the roasted squash itself freezes fairly well, the Brie can become grainy and separate when thawed. For best results, enjoy it fresh or refrigerated within 3 days.

Conclusion

When I first recreated Honey-Glazed Acorn Squash with Brie Cheese and Cranberry Drizzle, I had no idea it would become such a staple in my seasonal kitchen. But every time I pull it from the oven—the squash tender, the Brie melting just so, the cranberry glistening like ruby—it feels just as magical as that first bite.

It’s simple, elegant, and comforting, all in one beautiful dish. Whether you’re planning your next fall gathering or just want something cozy and flavorful for dinner, this recipe delivers on every level.

If you loved this, you might also enjoy the creamy, dreamy Baked Brie with Honey Balsamic Cranberry Sauce or try the autumn-inspired Maple Pecan and Brie Stuffed Sweet Potatoes—both are perfect companions on your fall table.

If this recipe brought a little extra joy to your kitchen, I’d love to hear about it!
Please leave a rating and a comment below—your feedback means the world.

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