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Maple Pecan Goat Cheese Roasted Acorn Squash

Rich, sweet roasted acorn squash is doused in maple butter and filled with maple butter roasted pecans to make it even more delicious.Once the tremendous heat of summer fades into the coolness of fall, I feel free to enjoy cooking even more than usual. It seems like less of a drawback to turn on the oven, and instead of resenting its warmth, I look forward to it.

For that reason, I’m much more likely to experiment with baking during fall. It adds a pleasant seasonality to the rhythm of life here in Florida, where there are far fewer visual signals (such as turning leaves) with which to observe the change of seasons. Roasting is a wonderful cooking method and can be used for all kinds of vegetables from squash to Brussels sprouts.

Roasted squash is a well-known fall side dish, but I’m adding my own twist by incorporating some contrasting flavors. In addition to maple butter and crunchy pecans, I’ll be garnishing the finished roasted acorn squash halves with blue cheese crumbles. The piquancy of blue cheese and the sweetness of the squash bring an elegant balance to this dish.
Blue cheese crumbles are a wonderful garnish. You can sprinkle a little or a lot on salads, side dishes, soups, pizza, sandwiches, and main courses. It adds flavor without as many calories as blue cheesing dressing.

The combination of roasted squash, nuts, and sharp cheese works well in many combinations. Although maple roasted acorn squash is my personal favorite, there’s no reason why you couldn’t change it up. I think cubed butternut squash, walnuts, and goat cheese would be really good, too!


2 medium acorn squashes
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup maple syrup
1/2 cup pecans, roughly chopped
1/4 cup crumbled goat cheese

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Preparing the Squash:

Preheat Oven: Preheat your oven to 400°F (200°C).

Prepare the Squash: Cut each acorn squash in half lengthwise and scoop out the seeds.

Season the Squash: Brush the cut sides of the squash with olive oil and season with salt and pepper.

Roast the Squash: Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-35 minutes or until the flesh is tender when pierced with a fork.

Adding the Toppings:

Prepare the Toppings: While the squash is roasting, roughly chop the pecans and crumble the goat cheese.

Sweeten the Squash: Remove the roasted squash from the oven and turn them cut side up. Drizzle each half with maple syrup.

Add the Toppings: Sprinkle the chopped pecans and crumbled goat cheese over the top of each squash half.

Return to Oven: Place the squash back in the oven and roast for an additional 10 minutes, allowing the maple syrup to caramelize slightly and the cheese to warm.


Serve: Remove the squash from the oven and let it cool for a few minutes. Transfer to a serving dish.

Garnish: Optionally, drizzle a little extra maple syrup over the top and sprinkle with additional pecans and goat cheese if desired.

Enjoy: Serve warm as a side dish or a vegetarian main course. Enjoy the perfect combination of sweet, savory, and creamy flavors.

Variations: You can add a sprinkle of cinnamon or nutmeg to the squash before roasting for an extra layer of flavor.

Nuts: Feel free to use walnuts or almonds in place of pecans if you prefer.
Savor this delightful Maple Pecan Goat Cheese Roasted Acorn Squash and embrace the flavors of the season!

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