Description
This fall-inspired dish features the tender and buttery goodness of acorn squash, complemented beautifully by creamy Brie cheese and a touch of sweet cranberry sauce.
Ingredients
Scale
- 1 medium acorn squash (about 1.5 lb), halved and seeded
- 2 tbsp olive oil
- 2 tbsp honey
- 100 g (3.5 oz) Brie cheese, sliced
- 1/4 cup whole-berry cranberry sauce
- 1 tbsp chopped fresh thyme (optional)
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- With your knife, slice the acorn squash in half and carefully remove the seeds with a spoon. Brush the cut sides with olive oil and season with salt and black pepper.
- Lay the prepared squash halves cut side down on a baking sheet and bake for 25–30 minutes until tender.
- Flip the halves over, drizzle honey over each half, and roast for an additional 5 minutes.
- After roasting, place slices of Brie cheese into the center of each half.
- Spoon whole-berry cranberry sauce over the melted Brie and serve warm.
Notes
Ensure the acorn squash is ripe with a firm skin for the best taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
Nutrition
- Calories: 250 kcal
- Sodium: 300 mg
- Protein: 5 g