Can I use another type of squash for this honey glazed acorn squash recipe?

Yes! Butternut or delicata squash work beautifully. Just adjust roasting times since they’re slightly denser. Acorn remains ideal for presentation and sweetness, but experimentation keeps cooking exciting.

Can I prepare this dish ahead of time?

Absolutely. Roast the squash a few hours in advance and refrigerate once cooled. Before serving, warm gently, then add Brie, honey, and cranberry. It keeps the flavors intact and the texture perfect, great for entertaining without stress.

How can I balance sweetness in this honey glazed acorn squash recipe?

The trick is balance: honey brings sweetness, Brie adds richness, and cranberry adds tang. If you prefer less sweet, use half the honey or a sharper Brie. A sprinkle of sea salt enhances complexity without overpowering.

Can I make this recipe vegan or dairy-free?

Yes! Replace Brie with a vegan alternative made from cashews or coconut. Swap honey for maple syrup or agave nectar. You’ll still get that golden glaze and comforting flavor, proof that plant-based cooking can be just as indulgent.

Honey Glazed Acorn Squash Recipe

Ingredients

Scale

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)

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Instructions

Prepare the squash: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Brush the cut sides of the acorn squash with olive oil, then season with salt and pepper. Place the halves face down and roast for 25–30 minutes until fork-tender and lightly caramelized.
Glaze with honey: Remove from the oven, flip each half face up, and drizzle generously with honey. Return to the oven for 5 minutes so the honey bubbles and forms a glossy glaze.
Add the Brie: Take the squash out of the oven and nestle Brie slices into each cavity. Let the heat melt the cheese until soft and creamy. For a deeper melt, return to the oven for 2 minutes, but don’t overbake.
Finish with cranberry drizzle: Spoon a small amount of cranberry sauce over each squash half. Sprinkle fresh thyme or rosemary for fragrance and color. The mix of sweet honey, tangy cranberry, and rich Brie is irresistible.
Serve and store: Serve warm as a vegetarian entrée or elegant side dish. Drizzle with a final touch of honey before serving. Refrigerate leftovers in an airtight container for up to 3 days, reheating at 325°F (160°C) to preserve the texture.

Notes

Chef’s Tip: Use wildflower honey for a deeper, aromatic sweetness. Pair with a crisp white wine or hot apple cider for the perfect fall balance. According to Verywell Health, eating seasonal produce like acorn squash supports better digestion and immunity.

Author: Isabella Moreno
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Vegetarian Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 squash half
Calories: 260
Sugar: 12g
Sodium: 180mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 8g
Cholesterol: 25mg