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Delicious Maple Pecan Goat Cheese Roasted Acorn Squash

A delightful autumn dish featuring roasted acorn squash topped with maple syrup, pecans, and goat cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Autumn
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium acorn squash
  • 2 tablespoons olive oil for drizzling
  • 2 tablespoons maple syrup for drizzling
  • 1/3 cup goat cheese, crumbled
  • 1/3 cup pecans, chopped
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squash in half lengthwise and scoop out the seeds. Place the squash halves cut side up on a baking sheet.
  3. Drizzle olive oil over each half, ensuring they're well-coated. Sprinkle with salt and pepper to taste.
Roasting
  1. Roast the squash in the preheated oven for 20-25 minutes or until the flesh is tender and easily pierced with a fork.
  2. Remove the squash from the oven and drizzle maple syrup evenly over the halves. Sprinkle with crumbled goat cheese and chopped pecans.
  3. Return the squash to the oven for an additional 5-7 minutes until the cheese is slightly melted and warmed.
Serving
  1. Remove from the oven and allow to cool slightly before serving. Enjoy this flavorful fall dish warm!

Notes

Choose acorn squashes that feel heavy for their size. Nuts can be substituted with walnuts or almonds. Store leftovers in an airtight container in the refrigerator for 3-5 days.