Honey-Glazed Acorn Squash with Feta Cheese and Cranberry Drizzle

Servings: 4
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Total Time: About 1 hour

Ingredients

2 medium acorn squash
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon melted butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
2 tablespoons chopped walnuts or pecans
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, chopped

For the Cranberry Drizzle

1/2 cup fresh or frozen cranberries
2 tablespoons honey
2 tablespoons orange juice
1 teaspoon lemon juice
1 tablespoon water
1/4 teaspoon cinnamon

Instructions

1. Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
2. Wash the acorn squash and carefully cut each squash in half from stem to bottom. Scoop out the seeds and stringy center with a spoon.
3. Place the squash halves cut-side up on the prepared baking sheet.
4. In a small bowl, whisk together honey, olive oil, melted butter, cinnamon, nutmeg, salt, and black pepper.
5. Brush the honey mixture generously over the cut surfaces of the squash. Make sure the mixture reaches the edges.
6. Turn the squash cut-side down and roast for about 20–25 minutes. This helps the squash become tender while allowing the natural sugars to caramelize.
7. Carefully turn the squash cut-side up. Brush with another light layer of the honey mixture.
8. Continue roasting for another 15–20 minutes, or until the flesh is fork-tender and the edges are beautifully caramelized.
9. While the squash is roasting, prepare the cranberry drizzle. Add cranberries, honey, orange juice, lemon juice, water, and cinnamon to a small saucepan.
10. Cook over medium heat for 6–10 minutes, stirring occasionally. The cranberries will soften and begin to burst.
11. Lightly mash the cranberries with the back of a spoon until you have a thick, slightly chunky sauce. If the mixture becomes too thick, add 1 tablespoon of water.
12. Remove the cranberry sauce from the heat and let it cool slightly.
13. Transfer the roasted squash to a serving platter.
14. Sprinkle crumbled feta cheese, dried cranberries, chopped walnuts or pecans, fresh thyme, and parsley over the squash.
15. Drizzle the warm cranberry sauce generously over the top.
16. Finish with a small drizzle of honey and serve warm.

Nutrition Information

Approximate per serving:

Calories: 330–370 kcal
Protein: 7–9 g
Carbohydrates: 48–55 g
Fat: 15–18 g
Saturated Fat: 4–5 g
Fiber: 6–7 g
Sugar: 25–30 g
Sodium: 450–550 mg
Cholesterol: 10–15 mg

Nutrition values are estimates and depend on the size of the squash, amount of honey, feta, dried cranberries, and nuts used.

Recipe Notes

For a stronger savory flavor, add a little fresh rosemary along with the thyme.

For extra sweetness, add a little maple syrup instead of some of the honey.

For a more festive presentation, use a mixture of dried cranberries and pomegranate seeds.

You can replace feta with goat cheese for a softer and creamier topping.

Pecans give the dish a richer flavor, while walnuts provide a slightly more earthy taste.

For a beautiful caramelized finish, place the roasted squash under the broiler for 1–2 minutes after adding the final honey glaze. Watch carefully because the honey can burn quickly.

Q&A

Q: Can I prepare acorn squash ahead of time?

A: Yes. Roast the squash up to 1 day ahead and refrigerate it in an airtight container. Reheat it in the oven before adding the feta and cranberry drizzle.

Q: Can I use maple syrup instead of honey?

A: Yes. Maple syrup works very well and gives the squash a deeper caramel flavor.

Q: Can I use frozen cranberries?

A: Yes. Frozen cranberries can be added directly to the saucepan. They may take a few extra minutes to soften.

Q: Can I make this without feta?

A: Yes. Goat cheese, ricotta salata, or a dairy-free cheese can be used instead.

Q: Can I make this recipe vegan?

A: Yes. Replace the honey with maple syrup, replace butter with additional olive oil, and use a plant-based feta alternative.

Q: How do I know when acorn squash is fully cooked?

A: The flesh should be tender enough to pierce easily with a fork. The edges should also look caramelized and golden.

Q: Can I eat the skin?

A: Yes. Acorn squash skin becomes softer during roasting and is edible, although some people prefer to scoop out the tender flesh.

Q: What can I serve with honey-glazed acorn squash?

A: It pairs well with roasted chicken, turkey, salmon, pork, grilled vegetables, wild rice, quinoa, or a fresh green salad.