If you’re hunting for a showstopper of a side dish that’s equal parts comfort, elegance, and crave-worthy flavor, Maple Blue Cheese Pecan Roasted Acorn Squash is about to rocket to the top of your favorites list. With creamy acorn squash, tangy blue cheese, nutty toasted pecans, and a swoon-worthy maple glaze, every bite sings with autumn coziness and sophisticated flair. Whether it anchors your holiday spread or becomes a new weeknight favorite, this dish guarantees gleeful forks and requests for seconds.
Ingredients You’ll Need
The magic of Maple Blue Cheese Pecan Roasted Acorn Squash lies in its simple yet transformative ingredients. Each one layers in depth, from the earthy sweetness of acorn squash to the bold punch of blue cheese and the crunchy spark of toasted pecans.
- 2 medium acorn squash: Their creamy texture and subtle sweetness form the perfect base for all the dreamy toppings.
- 2 tablespoons olive oil: Brings everything together while encouraging beautiful caramelization in the oven.
- 2 tablespoons pure maple syrup: Adds a rich, natural sweetness and those classic cozy fall vibes.
- ½ teaspoon salt: Essential to enhance every flavor and balance the sweet and sharp notes.
- ¼ teaspoon black pepper: Just the right amount of gentle heat to perk up the dish.
- ½ cup crumbled blue cheese: Bold, tangy, and wonderfully creamy, it creates a decadent contrast to the maple glaze.
- ½ cup chopped toasted pecans: For nutty crunch and an irresistible aroma—toast them for best flavor.
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried): Bright, herbaceous flavor that adds color and freshness.
- Extra maple syrup for drizzling (optional): If you love an extra hint of sweetness and glossy finish.
How to Make Maple Blue Cheese Pecan Roasted Acorn Squash
Step 1: Prep the Squash
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. Take your acorn squash, halve them, and scoop out the seeds—the ridged edges help hold onto every bit of flavor. Slice each half into sturdy, one-inch-thick wedges that are easy to roast and even easier to savor.
Step 2: Season and Toss
Gather those gorgeous wedges into a big bowl, then drizzle them all over with olive oil and pure maple syrup. Sprinkle in the salt and black pepper, then give everything a good toss so each piece is luxuriously coated. This simple step sets the stage for deeply caramelized, beautifully seasoned squash.
Step 3: Roast to Golden Perfection
Lay out your squash wedges in a single layer on the prepared baking sheet—crowding leads to steaming, and we want plenty of those golden edges. Let them roast for 30 to 35 minutes, flipping halfway through, until they’re fork-tender and their edges blush with golden color. This is where your kitchen starts to smell absolutely heavenly.
Step 4: Top with Cheese and Nuts
As soon as the squash comes out of the oven, immediately shower over the crumbled blue cheese and toasted pecans. The radiant heat gently melts the cheese, letting it mingle with the earthy, nutty notes and the sweet squash below. Add the fresh thyme for a final pop of herbal brightness.
Step 5: The Maple Finale
For the ultimate finish, drizzle a little extra maple syrup over the top if you like things sweet. Serve the Maple Blue Cheese Pecan Roasted Acorn Squash warm and bask in the applause.
How to Serve Maple Blue Cheese Pecan Roasted Acorn Squash
Garnishes
A sprinkle of fresh thyme leaves and a light drizzle of warm maple syrup make this dish as stunning to look at as it is to taste. If you’re feeling extra fancy, add a dusting of cracked black pepper or scatter a few bright pomegranate arils for festive color and juicy contrast.
Side Dishes
Pair your Maple Blue Cheese Pecan Roasted Acorn Squash with classic holiday mains like roast chicken, turkey, or ham. It also loves company alongside a crisp green salad dressed in lemon vinaigrette, or hearty grains like wild rice or quinoa to soak up the syrupy glaze.
Creative Ways to Present
Serve the squash family-style on a big platter, layered and topped to showcase its glossy golden colors and irresistible toppings. Or, for individual servings, plate a few wedges on small plates and zigzag the toppings artfully for a restaurant-worthy presentation. This dish even shines as a vegetarian main when piled over arugula or grain bowls.
Make Ahead and Storage
Storing Leftovers
Pack any leftover Maple Blue Cheese Pecan Roasted Acorn Squash into an airtight container and refrigerate for up to three days. The flavors meld even more overnight, and it’s just as delicious reheated for lunch or another dinner.
Freezing
While leftovers can technically be frozen, the texture of the squash and blue cheese is best enjoyed fresh. If you do freeze it, wrap portions tightly and store for up to one month. Thaw in the fridge overnight before reheating.
Reheating
To bring back that just-roasted texture, reheat leftovers on a baking sheet in a 350°F (175°C) oven for about 10–12 minutes. A microwave works in a pinch, but the oven does a better job reviving the irresistible caramelization.
FAQs
Can I use a different type Side Dish
Absolutely! Butternut squash or delicata squash also roast beautifully with this treatment. Adjust the roasting time if the squash pieces are thinner or thicker.
What can I substitute for blue cheese?
For a milder flavor, try creamy goat cheese or crumbled feta. Both offer that wonderful tang and pair beautifully with pecans and maple.
How do I toast pecans for this Maple Blue Cheese Pecan Roasted Acorn Squash?
Just toss pecans into a dry skillet over medium heat and stir for 3–5 minutes until they become fragrant and golden. Watch closely—they can burn quickly!
Can I make Maple Blue Cheese Pecan Roasted Acorn Squash vegan?
Definitely! Swap the blue cheese for a plant-based alternative or simply skip it. The maple, pecans, and herbs alone create amazing flavor.
Is this dish gluten-free?
Yes! All ingredients in Maple Blue Cheese Pecan Roasted Acorn Squash are naturally gluten-free, making it a perfect menu item for gluten-sensitive guests.
Final Thoughts
Trust me, once you try Maple Blue Cheese Pecan Roasted Acorn Squash, you’ll be looking for excuses to make it again and again. It’s a heartwarming, crowd-pleasing classic that brings the best of autumn to your table—rich, vibrant, and unforgettable. Give it a whirl and let your taste buds celebrate!
Print
Maple Blue Cheese Pecan Roasted Acorn Squash Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
A delightful and savory dish that combines the natural sweetness of acorn squash with the richness of blue cheese, the crunch of toasted pecans, and a hint of maple syrup. Perfect for a holiday side or a vegetarian main course.
Ingredients
Ingredients:
- 2 medium acorn squash (halved, seeds removed)
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup crumbled blue cheese
- ½ cup chopped toasted pecans
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- extra maple syrup for drizzling (optional)
Instructions
- Preheat the oven and prepare squash: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Slice each acorn squash half into 1-inch-thick wedges.
- Coat squash and roast: In a large bowl, toss the squash slices with olive oil, maple syrup, salt, and pepper until evenly coated. Arrange on the baking sheet and roast for 30–35 minutes, flipping halfway through, until tender and golden brown.
- Finish and serve: Remove from the oven and top with blue cheese, toasted pecans, and thyme. Drizzle with extra maple syrup if desired. Serve warm.
Notes
- This dish makes a great holiday side or vegetarian main.
- For a milder flavor, substitute goat cheese or feta for the blue cheese.
- Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 squash wedge portion
- Calories: 230
- Sugar: 9g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
