Description
Tender roasted acorn squash wedges are paired with creamy whipped goat cheese, sweet-tart cranberries, toasted pecans, fresh rosemary, pomegranate arils, and a warm hot honey drizzle for a beautiful seasonal appetiser or side dish.
Ingredients
For the Roasted Acorn Squash
2 medium acorn squash, halved, seeded, and cut into wedges (1.2 kg)
2 tbsp olive oil (30 ml)
1 tbsp maple syrup (20 g)
1 tsp garlic powder (3 g)
1 tsp dried rosemary (1 g)
1/2 tsp smoked paprika (1 g)
3/4 tsp kosher salt (4 g)
1/2 tsp black pepper (1 g)
For the Whipped Goat Cheese
1 cup soft goat cheese, crumbled (115 g)
1/2 cup Greek yogurt (120 g)
1 tbsp olive oil (15 ml)
1 tbsp fresh lemon juice (15 ml)
1 tsp honey (7 g)
1/4 tsp black pepper (0.5 g)
For the Cranberry-Pecan Topping
1/2 cup dried cranberries (75 g)
3/4 cup pecan halves, roughly chopped (85 g)
1 tbsp maple syrup (20 g)
1 tbsp butter (14 g)
1 tsp fresh rosemary, finely chopped (1 g)
For the Hot Honey
3 tbsp honey (63 g)
1/2 tsp red pepper flakes (1 g)
1 tsp fresh lemon juice (5 ml)
For Garnish
1 tbsp fresh rosemary leaves (3 g)
2 tbsp pomegranate arils (30 g)
1 tbsp crumbled goat cheese (15 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Arrange the acorn squash wedges on the prepared baking sheet.
2. Drizzle the squash with olive oil and maple syrup, then sprinkle with garlic powder, dried rosemary, smoked paprika, kosher salt, and black pepper. Toss gently until evenly coated.
3. Arrange the squash wedges in a single layer with some space between them. Roast for 30–35 minutes, turning halfway through, until tender in the centre with deeply caramelised golden edges.
4. While the squash roasts, make the whipped goat cheese. Add the goat cheese, Greek yogurt, olive oil, lemon juice, honey, and black pepper to a food processor. Blend until smooth, creamy, and easy to spread.
5. Prepare the cranberry-pecan topping. Heat a dry skillet over medium heat and add the chopped pecans. Toast for 3–4 minutes, stirring frequently, until fragrant.
6. Add the butter, maple syrup, dried cranberries, and chopped rosemary to the skillet. Cook for another 1–2 minutes, stirring gently, until the pecans are glossy and the cranberries are warmed. Remove from the heat.
7. Make the hot honey by combining the honey, red pepper flakes, and lemon juice in a small saucepan. Warm over low heat for 1–2 minutes, stirring until smooth. Do not allow it to boil.
8. Spread the whipped goat cheese across a large serving platter or divide it between individual plates.
9. Arrange the warm roasted acorn squash wedges over the whipped goat cheese, then scatter the cranberry-pecan mixture over the top.
10. Drizzle the warm hot honey generously over the squash and toppings.
11. Finish with fresh rosemary leaves, pomegranate arils, and extra crumbled goat cheese if desired.
12. Serve warm while the squash is tender, the goat cheese is creamy, and the pecans are crunchy.
Notes
Cut the squash wedges evenly so they roast at roughly the same rate.
Leave space between the squash wedges to encourage caramelisation instead of steaming.
Pecans can toast quickly, so stir them frequently and remove them from the heat once fragrant.
Warm the hot honey gently over low heat and avoid boiling.
The squash can be roasted ahead and gently reheated before serving.
Prepare the whipped goat cheese and toppings separately and assemble shortly before serving for the best texture.
Similar winter squash varieties can be used, although cooking time may vary depending on size and thickness.
A blender or hand mixer can be used instead of a food processor for the whipped goat cheese.
Reduce the red pepper flakes or omit them completely for a milder honey drizzle.
The cranberry-pecan topping can be prepared ahead, cooled, stored separately, and gently rewarmed before serving.
Serve as a side dish with roasted chicken, turkey, pork, or as a shared seasonal appetiser.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American