Easy roasted acorn squash with maple pecan and goat cheese is the perfect way to celebrate fall flavors with very little effort. This warm, caramelized side dish is sweet, savory, creamy, and crunchy all in one. Roasting brings out the natural sugars in the squash, while the maple-goat cheese filling adds creaminess and tang. Topped with pecans toasted in brown sugar syrup, it’s a dish that looks impressive but is incredibly easy to pull together.
It’s the kind of cozy, elegant recipe that feels just right for holidays, dinner parties, or simply elevating your Tuesday night.
Table of Contents
Why You’ll Love This Recipe
- 🍁 Perfect fall flavors – Sweet maple, toasted pecans, and earthy goat cheese
- ⏱️ Make-ahead friendly – Roast the squash in advance and assemble when ready
- 👌 Easy but fancy – Simple steps with a gorgeous presentation
- 🥗 Naturally nutritious – Packed with fiber, vitamins A & C
- 💡 Customizable – Sub in your favorite cheese, nuts, or sweeteners
Ingredients
For the Roasted Squash
- 2 small acorn squash (about 1¼ lb each), washed
- 2 tbsp unsalted butter
- ¼ cup packed brown sugar
- ¼ tsp salt, plus more to taste
- Freshly ground black pepper
For the Maple Goat Cheese Filling
- 5 oz goat cheese, softened
- 2 tbsp pure maple syrup
- ¼ tsp salt
For the Topping
- ⅓ cup whole pecans
- Fresh thyme (optional, for garnish)
Instructions
1. Prepare the Acorn Squash
- Preheat your oven to 425°F (220°C).
- Slice each squash in half lengthwise and scoop out the seeds.
- Trim the bottom of each half slightly so it sits flat.
- Score the flesh lightly with a knife.
- Place cut-side up on a baking sheet or in a cast iron skillet.
2. Season the Squash
- Rub each half with butter, sprinkle with brown sugar, and season with salt and pepper.
- Roast for 45–55 minutes until fork-tender and caramelized.
- Baste with brown sugar butter halfway through for extra moisture and flavor.
3. Make the Goat Cheese Filling
- While the squash roasts, blend softened goat cheese, maple syrup, and salt until smooth.
- Let the cheese come to room temperature first for easier mixing.
4. Candy the Pecans
- Remove ¼ cup of the brown sugar syrup from the roasted squash.
- Toss it with the pecans in a small bowl to coat evenly.
5. Fill and Roast Again
- Spoon the goat cheese mixture into each roasted squash half.
- Top with syrup-coated pecans.
- Return to the oven for 7–8 minutes to toast the nuts and warm everything through.
6. Serve and Enjoy
- Drizzle remaining syrup over the top.
- Garnish with fresh thyme if desired.
- Serve warm as a side dish or vegetarian main.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Servings: 4
- Difficulty: Medium
Nutrition Facts (Approx. per serving)
- Calories: 250–275
- Protein: 5–6g
- Fat: 14–16g
- Carbohydrates: 30–35g
- Sugar: 12–16g
- Fiber: 4g
Based on 4 servings. Nutrition will vary based on portion and exact ingredients used.
Tips & Variations
🧀 Cheese Swaps
- Try ricotta, cream cheese, or whipped feta if goat cheese isn’t your favorite.
- Add a dash of lemon juice to balance the richness.
🌰 Nut Options
- Sub walnuts, chopped almonds, or pumpkin seeds for the pecans.
- Toast nuts for extra flavor before topping.
🍯 Sweetener Swaps
- Use honey, brown sugar + water, or agave syrup instead of maple syrup.
💡 Pro Tips
- Let squash rest after roasting so it’s easier to handle.
- Don’t skip basting with syrup halfway — it makes a difference!
- Add a splash of balsamic glaze before serving for a tangy finish.
What to Serve With Roasted Acorn Squash
This dish pairs beautifully with:
- 🍗 Roasted chicken or turkey
- 🐖 Glazed pork tenderloin or ham
- 🍚 Wild rice pilaf or herbed quinoa
- 🥦 Roasted Brussels sprouts or carrots
- 🍷 Crisp white wine (Chardonnay or Pinot Grigio) and crusty bread
Storage & Make-Ahead Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Make Ahead: Roast squash ahead and refrigerate. Assemble with goat cheese and pecans before reheating.
- Reheat: Warm at 300°F for 10–15 minutes until heated through. Pecans may need refreshing with a new sprinkle.
Easy Roasted Acorn Squash with Maple Pecan and Goat Cheese
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C).
- Slice squash in half, scoop out seeds, trim bottoms to sit flat, and score flesh.
- Rub with butter, sprinkle with brown sugar, salt, and pepper.
- Roast 45–55 minutes, basting with pan syrup halfway through.
- Mix goat cheese, maple syrup, and salt until smooth.
- Toss pecans with reserved brown sugar syrup.
- Stuff squash with goat cheese mixture and top with syrup-coated pecans.
- Return to oven for 7–8 minutes until nuts are toasted.
- Drizzle with remaining syrup and garnish with thyme.
Notes
– For a vegan version, use vegan butter and almond-based cheese.
– Sub in honey or walnuts if needed.
FAQs
Q: Can I eat the skin of acorn squash?
Yes! It’s edible, especially when roasted well. But if you prefer, you can scoop out the flesh easily.
Q: Is this dish vegetarian?
Absolutely. It’s a perfect vegetarian side — or main — with protein from the goat cheese and nuts.
Q: Can I use this as a holiday side dish?
Yes! It’s ideal for Thanksgiving, Christmas, or any fall gathering.
Q: Can I double the recipe?
Definitely — just use a larger pan or two baking sheets and adjust roasting time slightly.
Conclusion
Easy roasted acorn squash with maple pecan and goat cheese is the kind of dish that brings elegance to the table without any fuss. With the perfect blend of sweet, salty, creamy, and nutty, it’s sure to become a seasonal favorite. Whether you’re hosting a holiday meal or just craving something cozy and beautiful — this recipe hits the mark every time.