Fall Recipes (Print Version)
Ingredients:
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2 medium acorn squashes.
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2 tablespoons olive oil.
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Salt and pepper to taste.
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1/4 cup maple syrup.
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1/2 cup pecans, roughly chopped.
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1/4 cup crumbled goat cheese.
Instructions:
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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.
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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.
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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.
Notes:
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Variations: You can add a sprinkle of cinnamon or nutmeg to the squash before roasting for an extra layer of flavor.
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Nuts: Feel free to use walnuts or almonds in place of pecans if you prefer.