Maple Pecan Goat Cheese Roasted Acorn Squash
Delight in the comforting flavors of autumn with this Maple Pecan Goat Cheese Roasted Acorn Squash, perfect for embracing seasonal ingredients and warming meals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 medium acorn squashes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup maple syrup
- 1/2 cup pecans, roughly chopped
- 1/4 cup crumbled goat cheese
Instructions
- Preheat your oven to 400°F (200°C). Cut each acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper. Place squash halves cut side down on a baking sheet lined with parchment paper and roast for 30-35 minutes until fork-tender.
- While squash roasts, chop pecans and crumble goat cheese. Flip squash cut side up, drizzle with maple syrup, and sprinkle pecans and goat cheese over each squash half. Roast for 10 more minutes until syrup caramelizes and cheese melts. Remove squash from oven, cool briefly, then transfer to a serving dish. Optionally, drizzle with extra maple syrup and sprinkle with additional pecans and goat cheese if desired.
Nutrition
- Calories: 320
- Sugar: 16g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 7mg