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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if you prefer an easier cleanup.
- 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.
- 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.
- 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.
- 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.
- Fill with Goat Cheese: Remove the roasted squash from the oven and let it cool slightly. Fill each half with softened goat cheese evenly.
- Add Maple Syrup and Pecans: Drizzle each goat cheese-filled squash with maple syrup, then sprinkle the toasted pecans on top.
- Bake Again: Return squash to the oven and bake for another 5 to 10 minutes, until the goat cheese is warm and slightly melted.
- 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
