This Brie Cranberry Walnut Rosemary Roasted Squash recipe is both savory and sweet & your tastebuds will be obsessed with it! It’s a perfect side dish for the holidays!
SERVING SIZE: 10-12 squash rings
THE RECIPE:
Preheat oven to 400°F.
Slice the acorn squash into rings and remove the seeds from each ring. Line the rings on a baking sheet and lightly spray with olive oil. Bake for 20 minutes.
Place a slice of brie cheese on top of each ring of squash. Season with cinnamon and sea salt, to taste.
Then, sprinkle the walnuts and dried cranberries over the top of the rings.
Chop the fresh rosemary and sprinkle over the squash rings. To finish the toppings, drizzle with a little maple syrup to top.
Place back in the oven for another 8-10 minutes until the brie is melted and the walnuts are toasted.
Enjoy as the perfect holiday side dish! Yes, you can eat the skin of the squash 😉
Brie Cranberry Walnut Rosemary Roasted Squash
Ingredients
- 1 acorn squash
- 4-8 oz of brie cheese
- handful of walnuts
- handful of dried cranberries
- 1 bunch of fresh rosemary
- olive oil spray for cooking
- maple syrup to top
- cinnamon to taste
- sea salt to taste
Instructions
- Preheat oven to 400°F.
- Slice the squash into rings and remove the seeds. Line the rings on a baking sheet and lightly spray with olive oil. Bake for 20 minutes.
- Place a slice of brie cheese on top of each ring of squash. Season with cinnamon and sea salt, to taste.
- Sprinkle the walnuts and dried cranberries over the top of the rings.
- Chop the fresh rosemary and sprinkle over the squash rings. Drizzle with a little maple syrup to top.
- Place back in the oven for another 8-10 minutes until the brie is melty and the walnuts are toasted.
- Enjoy as the perfect holiday side dish!
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