Step-by-step instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the acorn squash wedges with olive oil, honey, salt, and pepper until evenly coated.
- Spread the squash on a baking sheet in a single layer. Roast for 25–30 minutes or until the squash is tender and caramelized.
- While the squash is roasting, blend the crumbled feta cheese with Greek yogurt in a food processor until light and fluffy.
- In a small saucepan, combine the dried cranberries, orange juice, and honey. Simmer over medium heat for 3–4 minutes, until the mixture thickens into a glaze.
- Once the squash is done, take it out of the oven, spread the feta clouds over the warm wedges, and drizzle with the cranberry-orange glaze. Serve immediately and enjoy!
Best ways to enjoy it
To really highlight this dish, serve it as part of a vibrant autumnal spread alongside roasted meats or a fresh salad. It pairs beautifully with herb-crusted turkey or a nutty grain salad. For a vegetarian option, complement it with a quinoa pilaf or sautéed greens. When plating, consider a sprinkle of fresh herbs like parsley or thyme for added color and flavor.
Keeping leftovers fresh
If you have leftovers (though they’re likely to disappear quickly!), store them in an airtight container in the fridge. They’ll stay fresh for up to four days. To reheat, place the squash back in a 350°F (175°C) oven for about 10 minutes until warmed through. You can also microwave in short intervals, but be cautious not to overcook the feta, as it can become too rubbery.
Pro chef tips
- For extra caramelization, try drizzling a bit more honey over the squash halfway through roasting.
- If you want a hint of spice, add a pinch of cayenne pepper to the feta mixture for a subtle kick.
- Keep your cranberries plump by soaking them in warm water for a few minutes before adding them to the glaze.
Creative twists
While this recipe is delightful as is, don’t hesitate to mix things up! Try adding chopped nuts for crunch, or swap out the cranberries for pomegranate seeds for a fresh twist. You can also experiment with different cheeses, such as blue cheese or ricotta, to create a unique flavor profile.
FAQ
What is the prep time for this recipe?
The prep time is about 15 minutes, and the cooking time is around 30 minutes, making this a quick and delicious option.
Can I substitute the acorn squash with another type of squash?
Absolutely! You can use butternut or delicata squash if you prefer. Adjust the cooking time slightly, as different squashes have varying textures.
How should I store any leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat gently to preserve the texture of the squash and feta.
