Name: Fall Recipes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 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.

This fall-inspired Maple Pecan Goat Cheese Roasted Acorn Squash recipe is the perfect blend of flavors and textures. Roasted acorn squash serves as the base, bringing a tender, slightly sweet flavor. The maple syrup adds a touch of caramelized sweetness, while the pecans offer a satisfying crunch. Crumbled goat cheese adds a creamy, tangy contrast that brings the dish together beautifully. Whether you're serving it as a side dish or a vegetarian main course, this dish is sure to be a hit at your table. It's simple to prepare, making it a great option for both weeknight dinners and holiday gatherings.

Are you looking for a cozy, fall-inspired dish that's both savory and sweet? This Maple Pecan Goat Cheese Roasted Acorn Squash is the perfect combination of tender roasted squash, rich maple syrup, crunchy pecans, and tangy goat cheese. It’s an easy recipe that will impress your guests and satisfy your cravings.

INGREDIENTS

2 medium acorn squashes: Cut in half lengthwise and seeds removed.

2 tablespoons olive oil: For brushing the squash before roasting.
Salt and pepper to taste: Season the squash halves to enhance their flavor.
1/4 cup maple syrup: Adds a sweet, caramelized flavor to the roasted squash.

1/2 cup pecans, roughly chopped: Provides a crunchy texture and nutty taste.
1/4 cup crumbled goat cheese: Adds a creamy, tangy contrast to the sweet squash.

INSTRUCTIONS

Step 1:: Preheat the Oven: Start by preheating your oven to 400°F (200°C) to get it ready for roasting the squash.
Step 2:: Prepare the Squash: Cut the acorn squashes in half lengthwise and scoop out the seeds. Place the halves on a baking sheet lined with parchment paper, cut side up.
Step 3:: Season and Roast: Brush the cut sides of the squash with olive oil, then sprinkle with salt and pepper. Flip the squash halves over, cut side down, and roast in the oven for 30-35 minutes, until the flesh is tender when pierced with a fork.
Step 4:: Prepare the Toppings: While the squash is roasting, chop the pecans and crumble the goat cheese, setting them aside for later.
Step 5:: Add the Maple Syrup and Toppings: After roasting, remove the squash from the oven and turn them cut side up. Drizzle each half with maple syrup, then sprinkle with the chopped pecans and crumbled goat cheese.
Step 6:: Final Roast: Return the squash to the oven and roast for an additional 10 minutes. This allows the maple syrup to caramelize slightly and the goat cheese to warm and soften.
Step 7:: Serve: Once done, remove the squash from the oven and let it cool for a few minutes. Serve warm, garnished with extra pecans and a drizzle of maple syrup if desired.

Serving and Storage Tips

Serving: Serve the roasted acorn squash warm as a side dish or a vegetarian main course. It pairs wonderfully with roasted meats or can be enjoyed on its own with a simple green salad.
Garnish: For an extra touch, drizzle a bit more maple syrup over the squash before serving, and sprinkle with additional chopped pecans and crumbled goat cheese.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Helpful Notes

Variations: Add a sprinkle of cinnamon or nutmeg to the squash before roasting for a warm, spiced flavor.

Substitutions: Walnuts or almonds can be used in place of pecans if preferred, and feta cheese can be substituted for goat cheese for a different flavor profile.
Make Ahead: The squash can be roasted ahead of time and reheated just before serving. Add the toppings and final roast right before serving for best results.