Name: Honey-Glazed Acorn Squash with Feta Cheese and Cranberry Drizzle: 6 Easy Steps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American / Holiday
Ingredients: 1 medium acorn squash (about 800 g), halved, seeds removed, sliced into wedges; 2 tablespoons (30 ml) olive oil; 2 tablespoons (30 ml) honey; Salt and pepper, to taste; 100 g (3.5 oz) feta cheese, crumbled; ¼ cup (60 g) cranberry sauce or cranberry relish; 1 teaspoon (5 ml) balsamic vinegar (optional); Fresh thyme, for garnish

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Honey-Glazed Acorn Squash with Feta Cheese and Cranberry Drizzle is one of those recipes that instantly makes your kitchen smell heavenly. The first time I roasted acorn squash this way, I remember the smell filling the whole house—sweet, nutty, and just a little tangy from the cranberries. Honestly, it’s the kind of dish that makes you pause and just take it all in before even taking a bite. But here’s the thing: it’s not only comforting; it’s deceptively simple to make. Roasted until tender, glazed with honey, topped with creamy feta, and finished with a drizzle of cranberry sauce, this dish is both festive and nutritious. It’s perfect as a side for a cozy family dinner or even a holiday gathering. Let’s dive in, and I promise, this one’s bound to become a family favorite.

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Why You’ll Love Honey-Glazed Acorn Squash with Feta Cheese and Cranberry Drizzle

Sweet, Savory, and Absolutely Comforting

Here’s the thing about this recipe: it balances flavors like a pro. The sweetness of honey caramelizes the squash, giving it that buttery texture you crave. Then there’s the feta—salty, creamy, and totally dreamy. And the cranberry drizzle? It adds a tangy pop that somehow makes every bite feel celebratory. Honestly, every time I serve this, people are sneaking extra wedges before dinner even starts.

A Feast for the Senses and the Soul

Visually, it’s stunning. Golden squash wedges glistening under warm cranberry sauce and dotted with crumbled feta. And the aroma…oh, the aroma! It’s slightly sweet, slightly earthy, and completely inviting. The texture is perfect too—soft roasted squash with a little bite, creamy feta, and a sticky-sweet topping that makes every forkful a little adventure. This is the kind of recipe that turns a simple meal into a memorable moment.

Benefits of This Recipe

Nutritious and Wholesome: Acorn squash is packed with vitamins A and C, fiber, and antioxidants. Pairing it with protein-rich feta and antioxidant-packed cranberries makes it a healthy, satisfying dish.
Simple and Quick: Only 40 minutes from start to finish, including prep. Even if you’re juggling life, you can make this happen.
Versatile: Works as a side for dinner, a holiday appetizer, or even a vegetarian main for a light meal.
Make-Ahead Friendly: You can roast the squash and prepare the cranberry drizzle ahead of time, then assemble just before serving.

Ingredients You’ll Need

Here’s the full ingredient list to make this magic happen:

Ingredient	Amount
Medium acorn squash	1 (about 800 g), halved, seeds removed, sliced into wedges
Olive oil	2 tablespoons (30 ml)
Honey	2 tablespoons (30 ml)
Salt and pepper	To taste
Feta cheese	100 g (3.5 oz), crumbled
Cranberry sauce or cranberry relish	¼ cup (60 g)
Balsamic vinegar (optional)	1 teaspoon (5 ml)
Fresh thyme	For garnish

Tools You’ll Need

Baking sheet
Parchment paper (makes cleanup a breeze!)
Small saucepan (for warming cranberry sauce)
Chef’s knife and cutting board
Spatula or tongs (for flipping squash wedges)
Serving platter

Optional: kitchen brush to evenly glaze honey on the squash.

Ingredient Variations and Substitutions

Feta alternatives: Goat cheese or ricotta salata works well if you want a milder or creamier texture.
Sweetener swap: Maple syrup can replace honey for a slightly deeper, richer flavor.
Cranberry option: Use fresh cranberries cooked down with sugar if you don’t have pre-made sauce.
Herbs: Rosemary or sage are excellent alternatives to thyme for a different aromatic profile.

Step-by-Step Instructions

Roasting the Acorn Squash

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Place squash wedges in a large bowl, drizzle with olive oil and honey, then sprinkle with salt and pepper. Toss until each wedge is coated.
Spread the wedges evenly on the baking sheet, ensuring they don’t overlap.
Roast for 25–30 minutes, flipping halfway through, until edges are caramelized and the flesh is tender.

Pro tip: The squash is done when a fork slides easily into the thickest part. Don’t rush this part—you want that buttery texture.

Honey-Glazed Acorn Squash with Feta Cheese and Cranberry Drizzle

Assembling with Feta and Cranberry Drizzle

While the squash roasts, gently warm the cranberry sauce in a small pan over low heat. Stir in balsamic vinegar for an extra tang if desired.
Transfer the roasted squash to a serving platter.
Sprinkle crumbled feta evenly over the warm squash wedges.
Drizzle the warm cranberry sauce on top.
Garnish with fresh thyme and serve immediately.

Serving tip: This looks incredible when arranged in a circular pattern on a platter, almost like a festive wreath.

What to Serve with Honey-Glazed Acorn Squash

Roasted chicken or turkey for a hearty dinner
Quinoa or wild rice salad for a vegetarian-friendly meal
Crusty bread to scoop up the leftover cranberry sauce
Mixed green salad with citrus vinaigrette for a refreshing contrast

Tips for Making This Recipe Perfect

Don’t skimp on honey—it caramelizes the squash beautifully.
Flip the squash halfway through roasting to ensure even browning.
Warm the cranberry sauce gently; don’t boil it, or it will get too thick.
If feta is too salty for your taste, use a mix of feta and ricotta to balance.
For extra flavor, sprinkle a pinch of smoked paprika on the squash before roasting.

Storage Instructions

Refrigerate: Store leftover squash, feta, and cranberry sauce separately in airtight containers for up to 3 days.
Reheat: Roast squash in the oven at 180°C (350°F) for 10 minutes. Warm cranberry sauce on the stovetop or microwave.
Do not freeze feta or cranberry sauce together with the squash—they may separate or become watery.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	290 kcal
Protein	6 g
Carbohydrates	36 g
Sugars	22 g
Fiber	5 g
Fat	14 g
Saturated Fat	5 g
Sodium	320 mg

Frequently Asked Questions

Q: Can I make this recipe vegan?
A: Absolutely! Replace honey with maple syrup and feta with a vegan cheese alternative.

Q: Can I use butternut squash instead of acorn squash?
A: Yes! Butternut squash works well; adjust roasting time slightly as it may cook faster.

Q: Can I prepare this ahead of time for a dinner party?
A: You can roast the squash and make the cranberry sauce ahead of time, then assemble just before serving to keep it fresh and vibrant.

Q: Can I add nuts to this recipe?
A: Definitely! Toasted pecans or walnuts sprinkled on top add crunch and extra flavor.

Conclusion

Honey-Glazed Acorn Squash with Feta Cheese and Cranberry Drizzle is more than just a side dish—it’s a celebration of flavors, textures, and colors on your plate. Sweet, savory, tangy, and creamy all at once, it’s perfect for cozy dinners, festive holidays, or just a weeknight when you want something extraordinary with minimal effort.

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Honey-Glazed Acorn Squash with Feta Cheese and Cranberry Drizzle: 6 Easy Steps

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Author: Lisa
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Honey-Glazed Acorn Squash with Feta Cheese and Cranberry Drizzle is a sweet, savory, and tangy side dish that’s perfect for cozy dinners or festive holidays. Tender roasted squash wedges are glazed with honey, topped with creamy feta, and finished with a warm cranberry drizzle. The aroma alone will make your kitchen feel inviting, and the flavors will have everyone coming back for seconds. Easy to make, visually stunning, and totally delicious—this recipe is a winner every time.

Ingredients

Scale

1 medium acorn squash (about 800 g), halved, seeds removed, sliced into wedges
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) honey
Salt and pepper, to taste
100 g (3.5 oz) feta cheese, crumbled
¼ cup (60 g) cranberry sauce or cranberry relish
1 teaspoon (5 ml) balsamic vinegar (optional)
Fresh thyme, for garnish

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Instructions

Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large bowl, toss squash wedges with olive oil, honey, salt, and pepper until evenly coated.
Spread squash evenly on the prepared baking sheet, ensuring wedges don’t overlap.
Roast for 25–30 minutes, flipping halfway through, until golden and tender.
While roasting, gently warm the cranberry sauce in a small pan. Stir in balsamic vinegar if using.
Transfer roasted squash to a serving platter, sprinkle with crumbled feta, and drizzle warm cranberry sauce on top.