Description
Maple Blue Cheese Pecan Roasted Acorn Squash is a deliciously sweet and savory fall side dish featuring tender roasted acorn squash glazed with pure maple syrup, topped with crunchy toasted pecans and tangy blue cheese. This recipe combines vibrant autumn flavors with a creamy, nutty finish, perfect for holiday gatherings or a comforting vegetarian entree.
Ingredients
Scale
Acorn Squash
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- 3 tablespoons pure maple syrup
- 1/2 cup pecans, roughly chopped
- 1/2 cup crumbled blue cheese
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon fresh thyme leaves or dried thyme (optional)
Instructions
- Preheat and Prepare Squash: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the acorn squash halves cut side up on the prepared sheet.
- Season and Roast: Brush each squash half evenly with olive oil and season with salt and black pepper. Roast in the oven for 35 to 40 minutes, or until the squash is tender and begins to caramelize around the edges.
- Add Toppings: Remove the squash from the oven and drizzle the pure maple syrup evenly over each half. Sprinkle with chopped pecans, crumbled blue cheese, then pour the melted butter over the top. Add thyme leaves if using.
- Final Roast: Return the squash to the oven and roast for an additional 8 to 10 minutes until the blue cheese slightly melts and the pecans toast to a golden brown.
- Serve: Remove from oven and serve warm as a flavorful side dish or vegetarian main when paired with a hearty salad.
Notes
- For a milder cheese flavor, substitute goat cheese or feta for the blue cheese.
- This dish is an excellent vegetarian option and pairs well with hearty salads to make a complete meal.
- Perfect as a festive holiday side due to its rich flavors and attractive presentation.
