Easy Roasted Acorn Squash with Maple Pecan and Goat Cheese
This fall-forward acorn squash dish features maple goat cheese and brown sugar candied pecans for a cozy, sweet-savory flavor. Beautiful enough for holidays, easy enough for every day.
Equipment
- Sharp knife
- - Baking sheet or cast iron skillet
- Mixing bowls
- - Small whisk or fork
Ingredients
- #### For the Squash
- - 2 small acorn squash about 1¼ lb each
- - 2 tbsp unsalted butter
- - ¼ cup packed brown sugar
- - ¼ tsp salt
- - Fresh black pepper
- #### For the Filling
- - 5 oz goat cheese softened
- - 2 tbsp pure maple syrup
- - ¼ tsp salt
- #### For the Topping
- - ⅓ cup whole pecans
- - Fresh thyme optional
Instructions
- 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
- Let goat cheese come to room temp for easier mixing.
- For a vegan version, use vegan butter and almond-based cheese.
- Sub in honey or walnuts if needed.
- For a vegan version, use vegan butter and almond-based cheese.
- Sub in honey or walnuts if needed.