If you’re on the hunt for a side dish that effortlessly combines sweet, savory, and nutty flavors, this Maple Blue Cheese Pecan Roasted Acorn Squash Recipe is exactly what your table needs. Roasted to perfection with the vibrant caramel notes of pure maple syrup, crunchy pecans, and the bold zing of crumbled blue cheese, every bite is pure autumn magic. It’s a dish that feels both luxurious and comforting, bringing a festive flair to any meal without demanding hours in the kitchen. Whether it’s for a holiday gathering or a cozy weeknight dinner, this recipe transforms humble acorn squash into something unforgettable.

Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that each play a beautiful role in building layers of flavor and texture. From the natural sweetness of maple syrup to the rich creaminess of blue cheese, every element is essential for that perfect balance.
- 2 medium acorn squash, halved and seeded: The star of the dish, offering a tender, slightly nutty base with vibrant orange flesh.
- 2 tablespoons olive oil: Helps roast the squash to a golden crisp while adding a subtle fruity undertone.
- 1/2 teaspoon salt: Enhances and balances all the flavors, bringing out the natural sweetness of the squash.
- 1/4 teaspoon black pepper: Adds a mild kick to brighten the dish without overpowering it.
- 1/3 cup pure maple syrup: The sweet heart of the recipe, soaking into the squash and coating the pecans for a caramelized finish.
- 1/2 cup chopped pecans: Brings a delightful crunch and toasty nuttiness that contrasts the softness of the squash.
- 1/3 cup crumbled blue cheese: Provides a tangy, creamy richness that complements the sweet and savory elements perfectly.
- 1 tablespoon fresh thyme leaves (optional): Adds a fresh herbal note that lifts the whole dish.
- Extra maple syrup for drizzling (optional): For those who like an extra touch of sweetness right before serving.
How to Make Maple Blue Cheese Pecan Roasted Acorn Squash Recipe
Step 1: Prepare and Roast the Squash
Begin by preheating your oven to 400°F (200°C), setting the stage for caramelization magic. Line a baking sheet with parchment paper to prevent sticking. Cut each acorn squash half into 1-inch thick wedges, which will roast evenly and get gloriously tender. Arrange these wedges on your baking sheet skin-side down, allowing the cut sides to absorb heat and develop a beautiful roasted texture. Drizzle olive oil evenly over the wedges, then sprinkle with salt and pepper to enhance flavors. Roast the squash for 25 to 30 minutes, flipping once halfway through, so both sides become deliciously crisp and golden, with edges caramelized to perfection.
Step 2: Add Maple Syrup and Pecans
While the squash is roasting, mix the pure maple syrup with chopped pecans in a small bowl. This combo will create a sticky, crunchy glaze that coats the squash beautifully. After the initial roast, spoon this maple-pecan mixture generously over the squash wedges and pop them back into the oven for an additional five minutes. This short baking time lets the syrup thicken and caramelize slightly around the pecans, creating a mouthwatering glaze that’s as tasty as it sounds.
Step 3: Top with Blue Cheese and Thyme
The final flourish is all about bold, savory contrast. Remove the squash from the oven and immediately sprinkle the crumbled blue cheese on top. The heat from the squash slightly softens the cheese, delivering a creamy texture that melts in your mouth. If you love fresh herbal notes, scatter fresh thyme leaves over the dish. For those who like a sweeter finish, a light drizzle of extra maple syrup right before serving elevates the flavor with an irresistible glossy sheen.
How to Serve Maple Blue Cheese Pecan Roasted Acorn Squash Recipe

Garnishes
Garnishing this dish thoughtfully creates a feast for the eyes and adds intricate layers of flavor. Fresh thyme or rosemary sprigs are perfect for a rustic touch and wonderful aroma. Sprinkle a few extra chopped pecans for added crunch, or a tiny crumble of blue cheese for visual appeal. A light drizzle of maple syrup right before serving can create an elegant shine and enhance sweetness.
Side Dishes
This Maple Blue Cheese Pecan Roasted Acorn Squash Recipe pairs beautifully with hearty mains. Think roasted chicken, pork tenderloin, or even a savory grain bowl. For a vegetarian feast, toss it alongside quinoa salad or creamy polenta. The sweet and tangy profile cuts through richer dishes while complementing earthy, fall-inspired meals seamlessly.
Creative Ways to Present
Want to impress your guests? Serve the roasted squash wedges on a warm platter lined with fresh greens or nestled in a bed of wild rice. You can also hollow out the squash halves after roasting and stuff them with the pecan-maple mixture and blue cheese, presenting individual “boats” for a charming look. Drizzle with a little extra maple syrup just before serving to highlight the dish’s vibrant flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover roasted acorn squash in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days. The flavors even deepen after resting, making it a perfect make-ahead side dish for busy weeknights or next-day meals.
Freezing
If you want to save this dish for longer, you can freeze the roasted squash without the blue cheese topping, as cheese can change texture when frozen. Place the cooled roasted wedges in a freezer-safe container or bag and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the squash gently in a 350°F (175°C) oven for about 10 minutes, or until heated through. Then, sprinkle with fresh blue cheese and thyme again before serving to restore the creamy contrast and fresh herbal aroma. Avoid microwaving when possible to keep the pecans crunchy.
FAQs
Can I substitute blue cheese with another cheese?
Absolutely! While blue cheese adds a wonderful tang and creaminess, goat cheese or feta can be great alternatives if you prefer a milder flavor or if you’re not a fan of blue cheese’s pungency.
Should I toast the pecans before adding them?
Toasting pecans is optional, but highly recommended. It enhances their nuttiness and adds a lovely crunch that pairs perfectly with the softness of the roasted squash.
Is this recipe gluten-free and vegetarian?
Yes, this Maple Blue Cheese Pecan Roasted Acorn Squash Recipe is naturally gluten-free and vegetarian, making it a versatile option for many dietary needs.
Can I prepare this dish ahead of time for a party?
You can! Roast and glaze the squash ahead of time, then warm it gently before serving. Add the blue cheese topping last minute to keep it fresh and creamy.
What can I serve with this dish for a complete meal?
This recipe pairs beautifully with roasted meats, grain salads, or even a simple green salad. For vegetarians, try pairing it with quinoa, farro, or a rich lentil stew to round out the meal.
Final Thoughts
There’s something truly special about this Maple Blue Cheese Pecan Roasted Acorn Squash Recipe—it’s the perfect blend of sweet, savory, creamy, and crunchy that brings warmth and comfort to any meal. I encourage you to try it soon and watch how it becomes a beloved side dish in your rotation. Once you experience those caramelized edges and the punchy blue cheese with every bite, you’ll understand why it’s a recipe worth sharing with friends and family.
Print
Maple Blue Cheese Pecan Roasted Acorn Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
A delicious and elegant side dish featuring tender roasted acorn squash wedges glazed with pure maple syrup, topped with crunchy pecans and tangy blue cheese, all enhanced with fresh thyme. Perfect for fall and holiday meals, this recipe combines sweet, savory, and nutty flavors in a simple roasted preparation.
Ingredients
Squash and Seasoning
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- 1/3 cup pure maple syrup
- 1/2 cup chopped pecans
- 1/3 cup crumbled blue cheese
- 1 tablespoon fresh thyme leaves (optional)
- Extra maple syrup for drizzling (optional)
Instructions
- Preheat and prepare squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut each acorn squash half into 1-inch-thick wedges and arrange them skin-side down on the baking sheet.
- Season and roast: Drizzle the squash wedges with olive oil, then sprinkle evenly with salt and black pepper. Roast the wedges in the oven for 25 to 30 minutes, flipping them halfway through cooking, until they are tender and caramelized on the edges.
- Add maple and pecans: In a small bowl, combine the maple syrup and chopped pecans. Spoon this mixture evenly over the roasted squash wedges, then return the baking sheet to the oven for an additional 5 minutes to allow the glaze to set and the pecans to warm.
- Finish and serve: Remove the squash from the oven and immediately sprinkle the crumbled blue cheese and fresh thyme leaves over the top, if using. Drizzle with extra maple syrup before serving for added sweetness if desired.
Notes
- You can substitute goat cheese or feta cheese if you prefer a milder flavor to blue cheese.
- For enhanced flavor and crunch, lightly toast the pecans in a dry pan before chopping and adding to the maple syrup glaze.
- Use fresh thyme if available, but dried thyme can be substituted in smaller amounts.
- Serve warm as a festive side dish for holiday meals or cozy fall dinners.