Easy roasted acorn squash with maple pecan and goat cheese is a side dish that strikes the perfect balance between cozy comfort and elegant presentation. Sweet, caramelized squash halves are filled with creamy goat cheese and glazed pecans, then finished with a drizzle of brown sugar syrup and a hint of thyme. It’s a show-stopping addition to any fall dinner, whether you’re hosting friends or just upgrading your weeknight meal.
With just a few everyday ingredients and minimal prep, this dish brings bold autumn flavor to your table in the most effortless way.
Table of Contents
Why You’ll Love This Recipe
- 🍁 Perfect fall flavor combo – Maple, goat cheese, and pecans were made for each other
- 🧑🍳 Simple but elegant – Easy enough for weeknights, impressive enough for guests
- 🥄 Minimal prep, big payoff – Most of the work happens in the oven
- 🌱 Naturally gluten-free and vegetarian
- 🥘 Great for holidays – Serve at Thanksgiving or any festive fall gathering
Ingredients
For the Squash
- 2 small acorn squash (about 1¼ lb each), washed
- 2 tbsp unsalted butter
- ¼ cup packed brown sugar
- ¼ tsp salt, plus more to taste
- Freshly ground black pepper
For the Goat Cheese Filling
- 5 oz goat cheese, softened
- 2 tbsp pure maple syrup
- ¼ tsp salt
For the Topping
- ⅓ cup whole pecans
- Fresh thyme (optional)
- Reserved brown sugar syrup (from the roasted squash)
Instructions
Step 1: Prep the Squash
- Preheat oven to 425°F (220°C).
- Halve the squash lengthwise and scoop out seeds.
- Slice a small piece off the bottom of each half so they sit flat.
- Score the flesh lightly with a knife for better flavor absorption.
- Place cut-side up on a parchment-lined baking sheet or in a cast-iron skillet.
Step 2: Season and Roast
- Rub squash with butter and sprinkle with brown sugar, salt, and pepper.
- Roast for 45–55 minutes, until fork-tender and golden brown.
- At 30 minutes, baste each half with the melted brown sugar butter collecting in the center.
Step 3: Mix the Goat Cheese Filling
- In a bowl, combine softened goat cheese, maple syrup, and salt.
- Mix until smooth and creamy. Let cheese come to room temp for easier blending.
Step 4: Glaze the Pecans
- Scoop ¼ cup of the syrup from each squash half and pour it over pecans in a small bowl.
- Toss to coat the pecans well in the sweet glaze.
Step 5: Assemble & Roast Again
- Fill roasted squash halves with the goat cheese mixture.
- Top with glazed pecans.
- Return to oven for 7–8 minutes, until pecans are toasted and golden.
Step 6: Serve
- Drizzle remaining syrup over each squash half.
- Garnish with fresh thyme if desired.
- Serve warm while the goat cheese is soft and the pecans are crisp.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Servings: 4
- Difficulty: Medium
Nutrition Facts (Per Entire Recipe – Approx.)
- Calories: 1025
- Protein: 22g
- Fat: 58g
- Carbs: 110g
Based on four servings. Additions like extra syrup or cheese may adjust the numbers.
Easy Roasted Acorn Squash with Maple Pecan and Goat Cheese
A beautifully roasted acorn squash dish filled with maple-sweetened goat cheese and candied pecans. Easy to prepare, perfect for fall gatherings.
Equipment
- – Sharp knife
- – Baking sheet or cast-iron skillet
- Mixing bowls
- – Spoon for basting
Ingredients
- **For the squash:**
- – 2 small acorn squash 1¼ lb each
- – 2 tbsp unsalted butter
- – ¼ cup packed brown sugar
- – ¼ tsp salt plus more to taste
- – Freshly ground black pepper
- **For the goat cheese filling:**
- – 5 oz goat cheese softened
- – 2 tbsp maple syrup
- – ¼ tsp salt
- **For the topping:**
- – ⅓ cup whole pecans
- – Fresh thyme optional
- – Brown sugar syrup from squash
Instructions
- Preheat oven to 425°F. Halve squash, scoop seeds, and trim base to sit flat.
- Score inside and place cut-side up on baking sheet.
- Rub with butter, sprinkle with brown sugar, salt, and pepper.
- Roast 45–55 mins. Baste with syrup at 30 min.
- Mix goat cheese, maple syrup, and salt until smooth.
- Toss pecans in syrup from roasted squash.
- Fill squash halves with cheese mixture, top with pecans.
- Roast again for 7–8 mins to toast pecans.
- Drizzle with reserved syrup. Garnish with thyme.
Notes
– Let goat cheese come to room temp before mixing.
– Pecans should only go in for the last 8 mins to avoid burning.
– Substitute maple syrup with honey or brown sugar + water.
– Pecans should only go in for the last 8 mins to avoid burning.
– Substitute maple syrup with honey or brown sugar + water.
Tips & Tricks
- 🧀 Room temp goat cheese blends better with syrup.
- 🔪 Trim the squash base to prevent wobbling during roasting.
- 🍬 Add pecans late so they don’t burn—only roast for the final 8 minutes.
- 🥄 Baste while roasting for deeply flavored squash flesh.
- 🌿 Fresh thyme adds visual appeal and a pop of herbal brightness.
Substitutions & Variations
- 🧄 Try ricotta or cream cheese if you don’t like goat cheese
- 🍯 Honey or brown sugar + water can replace maple syrup
- 🥜 Swap pecans for walnuts, almonds, or pumpkin seeds
- 🍠 Use butternut or delicata squash if acorn isn’t available (adjust cook time)
- 🧂 Add a pinch of cayenne for a sweet-spicy twist
What to Serve With It
- Herb-roasted chicken or turkey
- Pork tenderloin with apple chutney
- Wild rice pilaf or quinoa salad
- Brussels sprouts, roasted carrots, or glazed green beans
- A glass of crisp white wine or sparkling cider
Storage & Reheating
- Refrigerate: Store cooled squash in an airtight container for up to 4 days
- Reheat: Warm in a 300°F oven for 15 minutes until heated through
- Make ahead: Roast squash and store unfilled; fill and reheat before serving
- Leftovers tip: Add to salads or grain bowls for a flavorful lunch