Maple Pecan Goat Cheese Roasted Acorn Squash (Print version)
Tender roasted acorn squash finished with maple glaze, crunchy pecans, fresh thyme, and creamy goat cheese.
# Ingredients:
For the squash
01 -
2 medium acorn squash, about 1 1/2 lb (680 g) each
02 -
2 tablespoons olive oil
03 -
3/4 teaspoon kosher salt
04 -
1/4 teaspoon black pepper
For the maple pecan topping
05 -
1/4 cup (60 ml) pure maple syrup
06 -
1 tablespoon unsalted butter, melted
07 -
1 teaspoon apple cider vinegar
08 -
1/4 teaspoon ground cinnamon
09 -
Pinch of cayenne pepper, optional
10 -
1/2 cup (55 g) pecans, roughly chopped
11 -
1/3 cup (40 g) crumbled goat cheese
12 -
1 teaspoon fresh thyme leaves
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
02 -
Cut each acorn squash in half from stem to base and scoop out the seeds. Brush the cut sides with olive oil, then season with salt and pepper.
03 -
Place the squash halves cut side down on the baking sheet. Roast for 30-35 minutes, until a fork slides easily into the thickest part.
04 -
Stir together the maple syrup, melted butter, apple cider vinegar, cinnamon, and cayenne if using.
05 -
Turn the squash cut side up. Brush with the maple glaze and sprinkle with pecans. Roast for 8-10 minutes more, until glossy and lightly caramelized.
06 -
Remove from the oven and sprinkle with goat cheese and thyme while hot. Rest for 5 minutes, then serve warm.
# Good to know:
01 -
Best served warm, shortly after the goat cheese is added.
02 -
Roast the squash until tender before adding maple syrup to prevent over-browning.
03 -
Leftovers keep refrigerated for 3-4 days in an airtight container.