Step 1: Preheat and Prep Start by preheating your oven to 400°F (200°C). While the oven warms, slice your acorn squash in half and scoop out the seeds. If needed, trim the base slightly so each half sits flat on the baking sheet. Pro Tip: A serrated spoon makes scooping seeds easier and quicker. Step 2: Season and Roast Brush the cut sides with olive oil, then season generously with salt and black pepper. Place the squash cut-side down on a parchment-lined baking sheet. Roast for 25–30 minutes, until the flesh is fork-tender and the edges are caramelized.

Step 2: roasted acorn squash halves cut-side down on parchment-lined sheet tray, golden brown edges, natural lighting from side window

Step 3: Glaze with Honey Flip the roasted squash halves over so the cavities face up. Drizzle honey into each center and around the edges. Return the tray to the oven for an additional 5 minutes to allow the honey to bubble and infuse the squash with sweet, roasted flavor.

Step 4: Add Brie and Let It Melt Remove the squash from the oven. While still hot, nestle slices of Brie cheese into each cavity. Let the residual heat soften the cheese into creamy pools of richness.

Step 5: Drizzle and Garnish Spoon cranberry sauce over the melted Brie. For extra flavor and visual appeal, sprinkle with fresh thyme leaves. Serve immediately while warm and gooey.