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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Brush the cut sides of the acorn squash halves with olive oil and season with salt and black pepper.
Place the squash halves cut side down on the prepared baking sheet and roast for 40-45 minutes, until the squash is tender and lightly caramelized.
While the squash is roasting, combine the crumbled goat cheese, chopped pecans, and maple syrup in a small bowl. If you like, you can add a pinch of cinnamon for extra warmth.
Remove the squash from the oven and flip them over. Carefully spoon the goat cheese mixture into the cavity of each squash half.
Return the filled squash halves to the oven for an additional 10 minutes, or until the goat cheese is slightly melted and golden.
Serve warm and enjoy the delicious blend of flavors!
Variations & Tips
For a dairy-free version, you can substitute the goat cheese with a vegan cheese alternative. If you're not a fan of pecans, walnuts or almonds make a great swap. To add some greens, you can mix in some chopped spinach or kale with the goat cheese filling. For those with a sweet tooth, a drizzle of balsamic glaze on top before serving can add a delightful tangy twist. Remember, if you have picky eaters, you can prepare the squash without the filling and let everyone customize their own toppings at the table.
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