Savory Easy Roasted Acorn Squash with Maple Pecan Delight
Easy Roasted Acorn Squash with Maple Pecan and Goat Cheese is a delicious fall dish that combines natural sweetness and creamy filling.
Equipment
- - Baking sheet
- - Mixing bowl
- - Knife
- - Oven
Ingredients
For the Squash
- 2 whole Acorn Squash Look for squash that feels heavy and has a matte skin.
- 2 tablespoons Unsalted Butter Substitute with olive oil for a dairy-free option.
- 2 tablespoons Brown Sugar Maple syrup can be a delightful alternative.
- to taste Salt
- to taste Black Pepper
For the Filling
- 4 ounces Goat Cheese Cream cheese or ricotta works as a substitute.
- 2 tablespoons Pure Maple Syrup Honey can be a suitable alternative.
For the Topping
- 1 cup Pecans Walnuts or almonds can be used for variation.
- optional Fresh Thyme Feel free to use oregano if thyme is not available.
Instructions
Instructions
- Preheat your oven to 425°F (220°C).
- Cut each acorn squash in half lengthwise and scoop out the seeds, discarding them.
- Trim 1/8 inch from the bottom of each half for stability.
- Score the flesh with a knife in a crisscross pattern for maximum flavor absorption.
- Place the squash halves cut-side up on a baking sheet. Rub them with unsalted butter and sprinkle with brown sugar, salt, and black pepper.
- Roast for 45 to 55 minutes, basting with the collected juices at the 30-minute mark.
- Blend the room temperature goat cheese with pure maple syrup and a pinch of salt until smooth.
- Coat the whole pecans in the reserved brown sugar syrup.
- Fill each squash half with the goat cheese mixture, then top with the glazed pecans.
- Roast for an additional 7-8 minutes until the pecans are toasted.
- Drizzle with additional maple syrup before serving, and garnish with fresh thyme if desired.
Notes
Choose acorn squashes that are similar in size for even cooking. Trim a sliver from the bottom of each half to avoid rolling during roasting.