Roasted Butternut Squash with Goat Cheese, Pecans, and Maple
Sweet roasted squash with tangy cheese and spicy maple drizzle
Why This Recipe Works
This dish balances the earthy sweetness of roasted squash with the tang of goat cheese and a sharp, spicy maple drizzle. It is a versatile side that feels sophisticated but requires very little active work.
Instructions
Adjust an oven rack to the middle position and heat the oven to 425 degrees. Toss the squash with oil, salt, and pepper on a rimmed baking sheet until the pieces are evenly coated.
Roast the squash until tender and the bottoms are well-browned, about 25 to 35 minutes, flipping the pieces halfway through the cooking time.
Whisk the maple syrup and cayenne together in a small bowl while the squash finishes roasting.
Transfer the warm squash to a serving platter and sprinkle with the pecans and goat cheese. Drizzle the maple mixture over the top and serve immediately while the squash is hot enough to slightly soften the cheese.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven to maintain texture.
Can I make this ahead of time?
The squash can be peeled and cubed up to 2 days in advance and stored in the refrigerator.
