Description
Roasted acorn squash halves filled with sweet dried cranberries, tangy feta, crunchy walnuts, and a drizzle of maple syrup — a cozy, festive vegetarian dish perfect for fall or holiday gatherings.
Ingredients
2 acorn squash, halved and seeded
2 tbsp olive oil
Salt and black pepper, to taste
1/2 cup dried cranberries
1/2 cup feta cheese, crumbled
1/4 cup chopped walnuts
1 tbsp maple syrup
Fresh thyme leaves (optional, for garnish)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash with olive oil and season with salt and pepper.
3. Place the halves cut side down and roast for 35–40 minutes until tender.
4. Meanwhile, mix cranberries, feta, walnuts, and maple syrup in a small bowl.
5. Remove squash from the oven, flip them over, and fill each with the cranberry mixture.
6. Return to oven for 5–7 minutes until warmed through and slightly caramelized.
7. Garnish with thyme and serve warm.
Notes
You can swap feta with goat cheese for a creamier texture.
Add a drizzle of balsamic glaze for a richer flavor.
Perfect as a vegetarian main or festive side dish.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main Dish / Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 250
- Sugar: 12g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg