Description
This Maple Blue Cheese Pecan Roasted Acorn Squash is a delightful fall side dish featuring tender, caramelized acorn squash halves roasted with olive oil and pure maple syrup. Topped with tangy blue cheese and toasted pecans, then garnished with fresh thyme, it offers a perfect balance of sweet, savory, and nutty flavors, ideal for holiday meals or cozy dinners.
Ingredients
Scale
Squash and Seasoning
- 2 medium acorn squash, halved and seeds removed
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- 1/2 cup crumbled blue cheese
- 1/2 cup chopped toasted pecans
- 1 tablespoon fresh thyme leaves (optional for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Season the Squash: Brush the cut sides of the acorn squash halves with olive oil, then drizzle the maple syrup evenly over them. Sprinkle the salt and black pepper on top for balanced seasoning.
- Roast the Squash: Place the squash halves cut-side up on the prepared baking sheet. Roast in the preheated oven for 45 to 50 minutes, or until the flesh becomes tender and caramelized around the edges, enhancing its natural sweetness.
- Add Toppings: Remove the squash from the oven and allow it to cool slightly. Sprinkle the crumbled blue cheese and chopped toasted pecans generously over each squash half.
- Finish Roasting: Return the squash to the oven for an additional 5 minutes, just until the blue cheese melts slightly and blends with the pecans for a creamy, crunchy contrast.
- Garnish and Serve: Remove the squash from the oven, garnish with fresh thyme leaves if desired, and serve warm for the best flavor and texture experience.
Notes
- If blue cheese is too strong, you can substitute with goat cheese or feta for a milder flavor.
- For a sweeter version, add a little more maple syrup over the squash before roasting.
- To make it more hearty, consider adding cooked quinoa or wild rice into the center cavity after roasting.
