This Brie-Stuffed Acorn Squash is a delightful combination of savory and sweet flavors. The roasted acorn squash serves as the perfect vessel for creamy Brie, tangy dried cranberries, and crunchy walnuts. Drizzled with maple syrup and topped with a sprinkle of fresh thyme, this dish makes for an elegant side or a cozy main course, especially during the holidays.
Ingredients
For the Squash
2 acorn squash, halved and seeds removed
1 tablespoon olive oil
1 teaspoon cinnamon
Salt and pepper, to taste
For the Filling
4 oz Brie cheese, cut into chunks
1/4 cup dried cranberries
1/4 cup walnuts, roughly chopped
2 tablespoons maple syrup
For Garnish
Fresh thyme sprigs (optional)
Instructions
1. Preheat the Oven
Preheat your oven to 190°C (375°F).
2. Roast the Squash
Rub the inside of the acorn squash halves with olive oil, and season with cinnamon, salt, and pepper. Place them cut-side down on a baking sheet and roast for 25-30 minutes or until the flesh is tender when pierced with a fork.
3. Add the Brie and Filling
After roasting, flip the squash halves over. Place Brie chunks in the center of each half, then top with dried cranberries and chopped walnuts. Drizzle with maple syrup.
4. Bake Again
Return the squash to the oven and bake for an additional 5-7 minutes, or until the Brie is melted and bubbly.
5. Serve
Garnish with fresh thyme sprigs and serve warm, either as a side dish or main course.
Notes
You can add a handful of cooked quinoa or wild rice to the filling to make the dish more substantial.
Pecans can be substituted for walnuts if preferred.
For extra flavor, sprinkle a bit of nutmeg or ginger on the squash before roasting.
Helpful Tips
1. Choose the Right Squash
Pick acorn squash that feels heavy for its size and has a firm skin. This ensures the squash will be tender when roasted and hold up well to the filling.
2. Roast Until Tender
Make sure the squash is fully roasted before adding the Brie, cranberries, and walnuts. The flesh should be easily pierced with a fork before proceeding to the next step.
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