Hot Honey Acorn Squash with Goat Cheese
An EASY and YUMMY fall side that would be PERFECT on your Thanksgiving table!
Ingredients
- 2 medium acorn squashes, halved and seeds removed
- 3 Tbsp Mike’s Hot Hot Honey
- 2 Tbsp salted butter, melted
- 1 Tbsp Stock Market Rosemary Extra Virgin Olive Oil (plus a little more for finishing)
- 1 tsp ground cinnamon
- 1/4 tsp Jacobsen’s Italian Sea Salt
- 4oz goat cheese, softened
- 3 Tbsp pecans, roughly chopped and toasted
- 1/3 cup dried cranberries, roughly chopped
- Stock Market Maple Dark Balsamic Vinegar, for finishing
- 4 fresh rosemary sprigs, for finishing
Directions
Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut your acorn squashes in half and scoop out the seeds with a spoon.
In a small bowl, mix the Hot Honey, melted butter, cinnamon, and Jacobsen’s Italian Sea Salt until smooth. Place the squash halves cut-side up on the prepared baking sheet; brush the hot honey glaze all over the insides. Roast squash halves for about 30-40 minutes (or until fork tender).
Once the squash is removed from the oven, allow to cool for a couple minutes. Then into each half, crumble the creamy goat cheese, sprinkle on the cranberries and toasted pecans, and drizzle with a little more Stock Market Rosemary Extra Virgin Olive and Stock Market Maple Dark Balsamic Vinegar. Garnish with fresh rosemary sprigs.
Enjoy!
