Maple Pecan Goat Cheese Roasted Acorn Squash Recipe
Looking for a festive fall dish that’s both delicious and nutritious? Look no further! This Maple Pecan Goat Cheese Roasted Acorn Squash recipe is the perfect blend of savory and sweet flavors that will have your taste buds dancing with joy.
Ingredients:
- 1 acorn squash
- 2 tablespoons maple syrup
- 1/4 cup pecans, chopped
- 2 ounces goat cheese
- Salt and pepper to taste
- Olive oil
Instructions:
- Preheat oven to 400°F.
- Cut the acorn squash in half and remove the seeds.
- Drizzle the squash with olive oil and season with salt and pepper.
- Place the squash halves on a baking sheet, cut-side down, and roast for 25-30 minutes until tender.
- In a small bowl, mix the maple syrup and pecans together.
- Remove the squash from the oven and fill each half with the maple pecan mixture.
- Crumble the goat cheese on top of the squash and return to the oven for an additional 5 minutes until the goat cheese is melted.
- Serve hot and enjoy!
Popular questions:
- Q: Can I use other types of winter squash for this recipe?
- Q: Can I substitute the goat cheese with a different type of cheese?
- Q: Can I make this recipe ahead of time?
A: While acorn squash works best for this recipe, you can also try using butternut or kabocha squash for a similar flavor.
A: Yes, you can use feta or blue cheese as alternatives to goat cheese in this dish.
A: You can prep the squash ahead of time, but it’s best to add the toppings and bake just before serving for optimal flavor.
Helpful tips:
- Try adding a sprinkle of cinnamon or nutmeg for extra warmth and flavor.
- You can also top the squash with a drizzle of balsamic glaze for added depth of flavor.
Expert Secrets:
- For a caramelized finish, sprinkle a little brown sugar on top of the squash along with the other toppings before baking.
- For a vegan option, substitute the goat cheese with a dairy-free alternative like almond ricotta.