Maple Pecan Goat Cheese Roasted Acorn Squash Recipe

If you’re searching for that perfect autumnal treat that’s bursting with cozy, comforting flavors, look no further than this Maple Pecan Goat Cheese Roasted Acorn Squash. Imagine tender acorn squash halves roasted to golden perfection, luxuriously filled with tangy, creamy goat cheese, drizzled with sweet maple syrup, and topped with crunchy toasted pecans. It’s a dish that brings together the best textures and tastes for a truly unforgettable experience that’s both elegant and inviting. Whether as a side or a centerpiece, this recipe is sure to become a darling in your seasonal repertoire.

Ingredients You’ll Need

These ingredients are simple, fresh, and essential to making the Maple Pecan Goat Cheese Roasted Acorn Squash come alive, each adding a unique touch—whether it’s the natural sweetness of the maple syrup, the creamy tang of goat cheese, or the warm nuttiness of toasted pecans.

• 2 medium acorn squash: Choose squash about 1.5 pounds each for ideal roasting size and flavor.
• 8 ounces goat cheese, softened: Softened to a creamy consistency for easy filling and the perfect tangy contrast.
• 1 cup chopped pecans: Toasted to bring out their rich, buttery flavor and add delightful crunch.
• 1/4 cup pure maple syrup: The natural sweetness that ties together all the flavors beautifully.
• 2 tablespoons olive oil: Helps the squash roast to tender perfection while adding a subtle richness.
• 1 teaspoon salt: Enhances all the natural flavors in the dish.
• 1/2 teaspoon black pepper: Adds gentle warmth without overpowering the other ingredients.
• 1/2 teaspoon cinnamon (optional): Introduces a hint of cozy spice for an extra layer of autumn flavor.
• Fresh parsley or thyme, to taste (for garnish): Brightens the dish with a pop of fresh herbal color and aroma.

How to Make Maple Pecan Goat Cheese Roasted Acorn Squash

Step 1: Prepare Your Oven and Squash

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper if you want an easy cleanup. Next, carefully slice each acorn squash in half and scoop out all the seeds and stringy membranes. Placing the squash cut side up on the baking sheet sets the stage for roasting and caramelizing the tender flesh beautifully.

Step 2: Season the Squash

In a small bowl, whisk together the olive oil, salt, black pepper, and cinnamon if you’re including it. This simple mixture will coat the squash halves, helping to enhance their natural sweetness and develop a wonderful color as they roast. Brush this seasoning evenly on the flesh, making sure every nook is covered.

Step 3: Roast the Squash

Place the baking sheet in your preheated oven and roast the squash for about 25 to 30 minutes. You want the flesh to become tender and develop some subtle caramelization on the surface. Testing with a fork is the best way to see if it’s done—the flesh should pierce easily without disintegrating.

Step 4: Toast the Pecans

While the squash roasts, warm a small saucepan over medium heat. Add the chopped pecans and toast them lightly for about 5 minutes, stirring often. When they turn fragrant and golden brown, remove them from the heat. This toasting step enhances their flavor and adds essential crunch to the dish.

Step 5: Assemble and Bake Again

Once the squash halves are cool enough to handle, spoon softened goat cheese evenly into each one. Then generously drizzle maple syrup on top before sprinkling the toasted pecans. Pop the assembled squash back into the oven for 5 to 10 minutes to warm the goat cheese until it’s beautifully melty and inviting.

How to Serve Maple Pecan Goat Cheese Roasted Acorn Squash

Garnishes

A sprinkle of fresh parsley or thyme adds more than a pop of color—it infuses the dish with a fresh herbal aroma that complements the richness of goat cheese and sweetness of maple syrup perfectly. This step isn’t mandatory, but it brings out a polished, restaurant-worthy touch.

Side Dishes

This dish pairs wonderfully with warm, rustic sides like quinoa salad, wild rice pilaf, or even a crisp green salad dressed with lemon vinaigrette. The Maple Pecan Goat Cheese Roasted Acorn Squash can also stand as a hearty vegetarian main when complemented with crusty bread or roasted vegetables.

Creative Ways to Present

Try serving the squash halves in a charming, family-style platter or individually plate them topped with a meat like roasted chicken or pork tenderloin for an elegant dinner. You can also chop the roasted squash and toss it into autumn grain bowls for a casual, nourishing meal option that’s still filled with all those dynamic flavors.

Make Ahead and Storage

Storing Leftovers

Leftover Maple Pecan Goat Cheese Roasted Acorn Squash keeps well in an airtight container in the refrigerator for 3 to 4 days. Keep the squash halves stacked or arranged neatly to maintain texture, and cover them tightly to retain moisture without sogginess.

Freezing

While freezing is an option, the texture of the squash and goat cheese mixture can change slightly after thawing. To freeze, place the cooled squash halves on a baking sheet to freeze individually first, then transfer to a freezer-safe container or bag. Use within 2 months for best quality.

Reheating

Reheat leftovers in a preheated oven at 350°F (175°C) for about 10 to 15 minutes, just until warmed through and the goat cheese becomes soft again. Avoid microwaving to keep the squash texture and taste at its best.

FAQs

Can I use other types of squash for this recipe?

Absolutely! While acorn squash is traditional here because of its size and flavor, you can experiment with delicata or kabocha squash. Just adjust cooking times slightly since different squashes roast at different rates.

Is it possible to make this recipe vegan?

Yes! Simply swap the goat cheese for a plant-based cheese alternative that melts well, and use maple syrup as usual for sweetness. This keeps the Texas of the dish intact while catering to vegan diets.

What if I don’t have maple syrup? Can I substitute it?

If you don’t have maple syrup, honey or agave syrup work well as substitutes in this recipe. Each will add a different nuance to the flavor but maintain the sweet balance that’s critical to the dish.

Can I prepare any parts in advance?

You can roast the squash and toast the pecans a day ahead, then assemble and bake just before serving to save time. This keeps the textures at their freshest when dinner time arrives.

How spicy is this dish?

This recipe is mild and balanced in spice, with just black pepper and optional cinnamon adding warmth. Feel free to adjust the cinnamon amount or add a pinch of cayenne if you’d like a little kick.

Final Thoughts

There’s something truly magical about the combination of flavors in this Maple Pecan Goat Cheese Roasted Acorn Squash. It’s easy to make, beautifully seasonal, and as comforting as a warm hug. Give this recipe a try the next time you want to wow your friends or treat yourself to a cozy harvest meal — it’s destined to be a favorite that you’ll come back to year after year.

Maple Pecan Goat Cheese Roasted Acorn Squash Recipe

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★★★★★

4.9 from 12 reviews

• Author: Noah
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Maple Pecan Goat Cheese Roasted Acorn Squash is a cozy, flavorful autumn dish featuring tender roasted acorn squash halves filled with creamy goat cheese, drizzled with sweet maple syrup, and topped with toasted pecans. This elegant recipe balances savory, sweet, and nutty flavors, making it a perfect side or vegetarian main for fall and winter meals.

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Ingredients

Scale 1x2x3x

Squash & Topping

• 2 medium acorn squash (about 1.5 pounds each)
• 8 ounces goat cheese (softened)
• 1 cup pecans (chopped)
• 1/4 cup pure maple syrup
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cinnamon (optional)
• Fresh parsley or thyme (for garnish, optional)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if you prefer an easier cleanup.
2. Prepare Squash: Carefully cut each acorn squash in half and scoop out the seeds and strings. Place the squash halves cut-side up on the prepared baking sheet.
3. Season Squash: In a mixing bowl, combine olive oil, salt, pepper, and cinnamon if using. Brush this mixture evenly onto the flesh of each squash half.
4. Roast Squash: Roast the squash in the preheated oven for 25 to 30 minutes, or until the flesh is tender and lightly caramelized. Check doneness by piercing with a fork.
5. Toast Pecans: While the squash roasts, heat a small saucepan over medium heat. Add chopped pecans and toast for about 5 minutes, stirring occasionally, until fragrant and golden. Remove from heat.
6. Fill with Goat Cheese: Remove the roasted squash from the oven and let it cool slightly. Fill each half with softened goat cheese evenly.
7. Add Maple Syrup and Pecans: Drizzle each goat cheese-filled squash with maple syrup, then sprinkle the toasted pecans on top.
8. Bake Again: Return squash to the oven and bake for another 5 to 10 minutes, until the goat cheese is warm and slightly melted.
9. Garnish and Serve: Remove from oven, garnish with fresh parsley or thyme if desired, and serve warm.

Notes

• Make sure the goat cheese is softened for easy spreading and melting.
• Use fresh pecans for best flavor when toasting.
• Cinnamon is optional but adds a warm, spiced note that complements the maple syrup.
• To make it vegan, substitute goat cheese with a plant-based cheese alternative and use maple syrup as is.
• Leftovers can be refrigerated for up to 3 days and reheated gently to preserve texture.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1/2 acorn squash half with toppings
• Calories: 320
• Sugar: 12g
• Sodium: 420mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 25mg

Keywords: acorn squash, roasted squash, goat cheese, maple syrup, pecans, fall recipe, vegetarian, autumn side dish