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
Scale
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
