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
Scale
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.
