Storing and reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: The oven is best—it keeps the squash firm and prevents sogginess.
- Freezer: Technically you can freeze roasted squash, but the goat cheese won’t hold up well. I’d recommend making it fresh when possible.
Nutrition per serving (approximate)
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Carbohydrates | 32 g |
| Protein | 6 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 16 g |
It’s hearty enough to feel indulgent but still balanced. You’re getting fiber, vitamins A and C from the squash, plus protein and calcium from goat cheese.
What to Serve with Honey Glazed Acorn Squash
This dish is versatile enough to fit almost anywhere. Pair it with roasted chicken or turkey for a comforting dinner. Serve alongside quinoa or wild rice for a vegetarian-friendly plate. Or keep it simple with a crisp green salad tossed in a citrus vinaigrette—it balances the richness perfectly.
Frequently Asked Questions
Can I make this Honey Glazed Acorn Squash with Creamy Goat Cheese and Cranberry Drizzle recipe ahead of time?
Yes! Roast the squash in advance, then warm it up and add cheese and cranberry drizzle right before serving.
What’s the best way to cut acorn squash?
A sharp knife and a steady hand. Cut lengthwise, scoop out the seeds, and you’re set.
Can I substitute butternut squash for acorn squash?
Absolutely. Butternut is slightly sweeter, but it works beautifully with the honey, goat cheese, and cranberry.
What if I don’t like goat cheese?
Feta is a great alternative. Or try ricotta for a milder, creamier option.
How long does it last in the fridge?
