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)
Semolina balls
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