Honey Glazed Acorn Squash Recipe with Brie and Cranberry Drizzle

The moment honey hits the warm surface of roasted acorn squash, the scent is pure autumn comfort, golden, nutty, and sweet. The tender edges caramelize, and when paired with creamy Brie and a swirl of cranberry drizzle, something magical happens. This honey glazed acorn squash recipe has become my favorite cozy side dish for the season. It’s simple enough for a weeknight yet special enough for the holidays. Each slice captures that warm, buttery flavor of fall, where sweet meets savory and everything feels soft, glowing, and familiar, like coming home after a long day.

Origin Story

I first discovered the magic of roasted acorn squash at my grandmother’s Thanksgiving table. She’d brush it with butter and maple syrup, filling the house with the smell of caramel and spice. That memory stayed with me. Years later, I recreated it with a twist, replacing maple with honey, adding creamy Brie for richness, and topping it with cranberry for color and tang. That’s how this honey glazed acorn squash recipe was born, equal parts nostalgia and innovation.

Acorn squash is native to North America and beloved for its subtle sweetness and earthy aroma. Its deep green shell hides tender orange flesh that turns soft and golden when roasted. Adding honey draws out its natural sugars, while Brie melts into silky perfection, blending sweet and savory in every bite. The cranberry drizzle cuts through with a bright tang, making each forkful balanced and comforting.

Every fall, I visit the local farmer’s market just to pick the ripest squash, their smooth skin and deep ridges remind me of cozy kitchens and slow cooking. The ritual of choosing, slicing, and roasting connects me to generations before me. The glow of the oven, the hum of conversation, the comfort of slow, mindful cooking, that’s what this dish represents: seasonal eating at its most heartfelt and human.

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Ingredients & Preparation

This honey glazed acorn squash recipe proves that simple ingredients can create something truly elegant. All it takes is a bit of patience and love for the process.

Ingredients

• 1 medium acorn squash (about 1.5 lbs), halved and seeded
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste
• 8 oz Brie cheese, sliced
• 3–4 tbsp honey (preferably raw or wildflower)
• ¼ cup whole cranberry sauce
• 1 tbsp fresh thyme or rosemary leaves (optional)

Preparation

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the squash halves with olive oil, sprinkle with salt and pepper, and place them face down. Roast for 25–30 minutes, until fork-tender and golden brown at the edges. Flip, drizzle with honey, and roast again for 5 minutes. The glaze will bubble and shine.

Once out of the oven, fill each cavity with Brie slices. The warmth of the squash melts the cheese perfectly. Spoon cranberry sauce on top, scatter thyme leaves, and serve warm.

How to Choose the Best Ingredients

Look for acorn squash that feels heavy for its size with deep ridges and a matte green skin. Shiny squash can mean it’s underripe. For honey, I prefer local varieties, their floral notes change subtly with the region. Brie should be creamy but not overly runny; a good wheel will yield slightly to pressure. A drizzle of high-quality olive oil ties everything together, enhancing the squash’s sweetness without overpowering it.

Chef’s Tips

Choose a ripe acorn squash with firm skin and a dull sheen, it’ll be naturally sweeter. Wildflower honey enhances the depth of flavor, while lighter honeys create a gentle floral note. For the best melt, use room-temperature Brie. This dish pairs beautifully with Ginger Lemon Honey Tea for a soothing finish.

Nutritional Benefits

Beyond taste, acorn squash offers fiber, beta carotene, and essential vitamins A and C. According to Verywell Health, eating seasonal produce can improve digestion, strengthen immunity, and reduce environmental impact. Honey provides antioxidants, while Brie adds calcium and protein, making this dish as nourishing as it is delicious.

Step-by-Step Instructions & Tips

Cooking this honey glazed acorn squash recipe is a slow, sensory joy, each step adds depth and texture.

Step 1: Roast the Squash

Start with a preheated oven at 400°F (200°C). Brush the cut sides with olive oil, season lightly, and roast face down for 25–30 minutes. The squash will soften, and the edges will caramelize slightly. That’s when you know it’s ready.

Step	Time	Temperature
Initial roasting	25–30 min	400°F / 200°C
Honey glazing	5 min	400°F / 200°C
Melting Brie	2–3 min	Residual heat

Step 2: Glaze and Melt

Flip the roasted halves and drizzle with honey. Let them bake a few minutes longer until glossy. Add Brie while the squash is still hot, letting it melt gently. The aroma will be heavenly, buttery, nutty, and sweet.

Step 3: Garnish and Serve

Top with cranberry sauce and thyme. The color contrast makes it stunning to serve. I often plate it beside Cottage Cheese and Spinach Crustless Quiche or a simple green salad. To store, refrigerate in an airtight container for up to three days, reheating at 325°F (160°C) to maintain texture.

Storage & Reheating Tips

For make-ahead meals, store roasted halves (without Brie or honey) in the refrigerator for up to four days. Add cheese and glaze only before reheating to preserve texture. If freezing, cool completely, wrap tightly, and thaw overnight before warming in a low oven. According to USDA guidelines, always reheat to 165°F for food safety.

Variations & Serving Ideas

Once you master the basics, this honey glazed acorn squash recipe becomes a canvas for creativity.

Flavor Variations

For a deeper sweetness, blend honey with a spoonful of maple syrup. Add chopped walnuts or pecans before the final bake for a satisfying crunch. Feeling adventurous? Try sprinkling cinnamon, nutmeg, or a touch of chili flakes for a warming kick. You can even swap Brie for goat cheese for a tangier twist.

Variation	Effect
Maple-honey mix	Richer, caramel flavor
Toasted nuts	Crunchy texture and aroma
Spices	Add warmth and character

Serving Suggestions

Serve this dish as a vegetarian main or alongside hearty grains. It’s perfect for Thanksgiving or a casual dinner. Pair it with vibrant greens from our Vegetarian Salad Recipes collection, and finish your meal with an Apple Crisp for a cozy autumn finale.

For presentation, I love serving it on rustic ceramic plates with a drizzle of extra honey over the top. Its golden hue and red cranberry streaks make it irresistible on camera — perfect for your next Pinterest board or holiday table photo.

Perfect Beverage Pairings

This dish pairs beautifully with drinks that balance sweetness and freshness. A warm spiced apple cider or a lightly sparkling pear juice enhances the honey glaze’s natural sweetness. For something soothing, try a mug of ginger tea with lemon — its gentle heat complements the creamy Brie and earthy roasted squash. These non-alcoholic pairings bring harmony to the table, turning dinner into a comforting fall ritual everyone can enjoy.

Final Thoughts

This honey glazed acorn squash recipe reminds me that cooking is more than feeding ourselves — it’s about slowing down and savoring simple pleasures. The glow of roasted squash, the scent of melting Brie, and the tang of cranberry come together like a song of the season.

Every bite carries a sense of gratitude — for warmth, family, and the harvest. When I cook this dish, I feel connected to autumn itself, grounded in its rhythms and colors. It’s more than a meal; it’s a way of bringing people together around simple, honest food. The golden glaze catches the candlelight, the cranberry shines like jewels, and for a moment, time slows down.

If you’d like to continue that journey, try my Sourdough Pumpkin Muffins, they share the same spirit of cozy, homemade comfort that makes fall cooking so irresistible. Serve them the next morning with coffee, and let the aroma of pumpkin and spice fill your kitchen again.

FAQ About Honey Glazed Acorn Squash