Maple Pecan Goat Cheese Roasted Acorn Squash

DescriptionMaple Pecan Roasted Acorn Squash is a sweet and savory side dish perfect for fall! Tender roasted acorn squash is topped with a delicious glaze of maple syrup, cinnamon, and buttery pecans. This easy, caramelized squash recipe is a great addition to your holiday table or a cozy weeknight dinner.

Maple Pecan Goat Cheese Roasted Acorn Squash

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DescriptionMaple Pecan Roasted Acorn Squash is a sweet and savory side dish perfect for fall! Tender roasted acorn squash is topped with a delicious glaze of maple syrup, cinnamon, and buttery pecans. This easy, caramelized squash recipe is a great addition to your holiday table or a cozy weeknight dinner.

• Author: Chef Sara

Ingredients

Scale 1x2x3x

• 2medium acorn squash, halved, seeded, and sliced into1/2-inch wedges
• 3 tbspolive oil or melted butter
• 1/4cup(60ml) pure maple syrup
• 1/2cup(50g) pecans, roughly chopped
• 1 tspground cinnamon
• 1/2 tspground nutmeg
• Salt and pepper, to taste
• 1 tbspfresh thyme leaves (optional, for garnish)

Instructions

1. Preheat the Oven:Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
3. Prepare the Squash:Arrange the squash wedges in a single layer on the baking sheet.In a small bowl, whisk together the olive oil (or melted butter), maple syrup, cinnamon, nutmeg, salt, and pepper.Drizzle the maple mixture over the squash, tossing to coat evenly.
4. Arrange the squash wedges in a single layer on the baking sheet.
5. In a small bowl, whisk together the olive oil (or melted butter), maple syrup, cinnamon, nutmeg, salt, and pepper.
6. Drizzle the maple mixture over the squash, tossing to coat evenly.
7. Roast the Squash:Roast for 20-25 minutes, flipping halfway through.
8. Roast for 20-25 minutes, flipping halfway through.
9. Add the Pecans:After 20-25 minutes, sprinkle the chopped pecans over the squash and return to the oven.Continue roasting for an additional 5-10 minutes, or until the squash is golden and caramelized and the pecans are toasted.
10. After 20-25 minutes, sprinkle the chopped pecans over the squash and return to the oven.
11. Continue roasting for an additional 5-10 minutes, or until the squash is golden and caramelized and the pecans are toasted.
12. Serve:Remove from the oven and transfer to a serving platter.Garnish with fresh thyme leaves, if desired. Serve warm!
13. Remove from the oven and transfer to a serving platter.
14. Garnish with fresh thyme leaves, if desired. Serve warm!

Notes

Make it vegan:Use olive oil instead of butter.
Add-ins:Add dried cranberries or a sprinkle of crumbled goat cheese for an extra layer of flavor.
Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.