Description
This Maple Pecan Goat Cheese Roasted Acorn Squash is a deliciously elegant side dish perfect for fall gatherings. The sweet and tangy flavors combined with the nutty crunch of pecans create a delightful experience that complements any meal.
Ingredients
Scale
- 2 medium acorn squash, halved and seeds removed
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 oz goat cheese, softened
- 1/4 cup pecans, chopped
- 2 tbsp maple syrup
- 1/2 tsp cinnamon (optional)
- Freshly ground black pepper
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Acorn Squash: Rub the cut sides of the acorn squash halves with olive oil. Season generously with salt, pepper, and cinnamon if using.
- Roast the Squash: Place the squash halves cut side down on the prepared baking sheet. Roast in the preheated oven for 40-50 minutes, or until the flesh is tender when pierced with a fork.
- Prepare the Filling: While the squash is roasting, chop the pecans and set them aside. Soften the goat cheese in a small bowl.
- Assemble: Once the squash is done roasting, remove it from the oven and let it cool slightly. Turn the squash halves over so the cut side is facing up. Spoon equal amounts of goat cheese into the center of each squash half.
- Top and Drizzle: Sprinkle the chopped pecans over the goat cheese. Drizzle the maple syrup over the top of each squash half, letting it pool around the goat cheese.
- Bake Again (Optional): For a warm filling, you can return the squash to the oven for an additional 5-10 minutes to slightly melt the goat cheese.
- Finish and Serve: Before serving, sprinkle freshly ground black pepper over the top for an extra kick. Serve warm.
Notes
This dish can be served as a stunning side or a light vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 50 minutes