Description
Tender roasted acorn squash halves glazed with honey, filled with creamy Brie cheese, and topped with a vibrant cranberry drizzle. Elegant, comforting, and easy to make.
Ingredients
• 1 medium acorn squash (about 700 g / 1.5 lb), halved and seeded
• 2 tablespoons olive oil (30 ml)
• Salt and black pepper, to taste
• 100 g (3.5 oz) Brie cheese, sliced
• 2 tablespoons honey (40 ml)
• 1/4 cup cranberry sauce (60 g), preferably whole-berry
• 1 tablespoon fresh thyme, chopped (optional)
Instructions
1. Preheat oven to 400°F (200°C). Halve and seed the squash.
2. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet.
3. Roast for 25–30 minutes until tender.
4. Flip squash halves over, drizzle with honey, and return to oven for 5 more minutes.
5. Add Brie slices into each squash half and let melt from residual heat.
6. Spoon cranberry sauce on top. Garnish with thyme. Serve warm.
Notes
– For a vegan version, use plant-based Brie and maple syrup instead of honey.
– Whole-berry cranberry sauce works best for texture.
– Add chopped toasted pecans for extra crunch.
– Use Camembert or goat cheese as a substitute for Brie.
– Avoid microwaving leftovers to preserve cheese texture.
- Prep Time: 10
- Cook Time: 35
- Method: Roasted
- Cuisine: American