How to Make Honey Glazed Acorn Squash with Goat Cheese and Cranberry Drizzle
Prepping and roasting
This is the part where most people get nervous: cutting acorn squash. It’s not as scary as it looks—just grab a sharp chef’s knife, cut it in half lengthwise, and scoop out the seeds. From there, brush the insides with olive oil and honey, season with salt and pepper, and roast cut-side up. At 400°F (200°C), you’re looking at about 25–30 minutes until it’s tender and caramelized.
Here’s my tip: don’t crowd the baking sheet. Giving the squash space ensures even roasting and that gorgeous golden edge we’re aiming for.
