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.