Savory Easy Roasted Acorn Squash with Maple Pecan Delight
This Easy Roasted Acorn Squash with Maple Pecan and Goat Cheese is a perfect autumn dish embracing flavors of sweetness and creaminess.
Equipment
- Oven
- Baking dish
- Mixing bowl
- - Knife
- - Spoon
Ingredients
For the Squash
- 1 whole Acorn Squash Select one that feels heavy and has no soft spots
- 2 tablespoons Unsalted Butter Can substitute with olive oil for dairy-free
- 2 tablespoons Brown Sugar Can substitute with maple syrup for deeper flavor
- 1 teaspoon Salt Adjust to taste
- 1/2 teaspoon Black Pepper Freshly cracked for better aroma
For the Topping
- 4 ounces Goat Cheese Let it come to room temperature
- 2 tablespoons Pure Maple Syrup Use real maple syrup for authenticity
- 1/2 cup Pecans Can substitute with walnuts
- 2 teaspoons Fresh Thyme Optional, can be replaced with rosemary
Instructions
How to Make Easy Roasted Acorn Squash
- Preheat your oven to 425°F (220°C).
- Prepare each acorn squash by halving it lengthwise and scooping out the seeds.
- Score the flesh with shallow cuts, rub with melted butter, sprinkle with brown sugar, and season with salt and pepper.
- Roast the squash cut-side up for 45-55 minutes until tender.
- Blend goat cheese with maple syrup until smooth.
- Coat the pecans with the brown sugar syrup that collects during roasting.
- Fill each squash half with the goat cheese mixture and top with pecans. Return to the oven for an additional 7-8 minutes.
- Drizzle reserved syrup over the squash and garnish with thyme before serving.
Notes
Enjoy making your Easy Roasted Acorn Squash and discovering your favorite variations!