Name: Maple Blue Cheese Pecan Roasted Acorn Squash Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: Acorn Squash: 2 medium acorn squash (halved and seeds removed) Seasoning: 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper Glaze: 1/4 cup pure maple syrup Toppings: 1/2 cup chopped pecans, 1/3 cup crumbled blue cheese, 1 tablespoon fresh thyme leaves (optional)

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If you’re searching for an irresistible way to celebrate autumn’s bounty, Maple Blue Cheese Pecan Roasted Acorn Squash is your ticket to ultimate fall flavor. This recipe balances the cozy sweetness of maple syrup, the savory tang of blue cheese, and the rich crunch of toasted pecans, all nestled into the golden goodness of acorn squash. The aroma alone is enough to gather everyone in the kitchen, and each bite feels like a gourmet hug. Whether you serve it as a showstopping side or a meatless main, every element of this dish makes the season shine.

Maple Blue Cheese Pecan Roasted Acorn Squash Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about simple, high-quality ingredients coming together for a spectacular result. Each one plays a starring role in making Maple Blue Cheese Pecan Roasted Acorn Squash delightfully complex, colorful, and utterly craveable.

Acorn Squash: Look for squash that feels heavy for its size, with deep green skin and a firm texture—perfect for rich, caramelized roasting.
Olive Oil: A drizzle of olive oil keeps the squash moist and helps those edges turn beautifully golden.
Salt: Just a sprinkle draws out the natural sweetness of the squash and balances the richness of cheese and nuts.
Black Pepper: Freshly cracked black pepper cuts through the sweetness and gives a little kick to every bite.
Pure Maple Syrup: Choose real maple syrup for a deep, earthy sweetness that brings the whole dish together—no substitutes!
Pecans: Chopped pecans add toasty warmth and a satisfying, buttery crunch that contrasts with the soft squash.
Blue Cheese: Crumbled blue cheese melts slightly, adding creamy, salty tang that takes each wedge over the top.
Fresh Thyme Leaves (Optional): A scatter of thyme leaves adds herbal brightness and makes the presentation extra lovely.

How to Make Maple Blue Cheese Pecan Roasted Acorn Squash

Step 1: Prep and Slice the Squash

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper, making cleanup easy later. Carefully halve the acorn squash, scoop out the seeds, and then slice each half into 3 or 4 wedges. This creates ideal pieces for roasting, so every bite has that wonderful ratio of crispy edges to tender flesh.

Step 2: Season and Arrange

Arrange the squash wedges on your prepared baking sheet. Drizzle them with olive oil and give a generous sprinkle of salt and freshly ground black pepper. Use your hands or a pastry brush to coat each piece evenly—you want that oil to help the squash caramelize and the seasoning to stick to every bite.

Step 3: Roast Until Golden

Roast the squash in the oven for 25 to 30 minutes, flipping the pieces halfway through. You’re looking for fork-tender flesh and golden brown, slightly crispy edges. This step really intensifies the natural sweetness and makes your kitchen smell incredible.

Step 4: Make the Maple Pecan Topping

While the squash is roasting, stir together the pure maple syrup and chopped pecans in a small bowl. This combo transforms into a sticky, nutty glaze that’s both sweet and savory, ready to take your roasted wedges to a whole new level.

Step 5: Glaze and Finish Roasting

Remove the roasted squash from the oven and spoon the maple-pecan mixture evenly over each wedge. The heat helps the syrup soak in and the pecans toast up even more. Return the tray to the oven for just 5 minutes. This quick finish ensures the pecans get golden and the syrup becomes glossy and luscious.

Step 6: Add Blue Cheese and Herbs

Once the squash is done, transfer the wedges to your favorite serving platter. Sprinkle the crumbled blue cheese evenly over the warm wedges, letting it melt just a bit. Finish with fresh thyme leaves if you’re feeling fancy—then watch as everyone comes running!

How to Serve Maple Blue Cheese Pecan Roasted Acorn Squash

Garnishes

For maximum wow-factor, top your Maple Blue Cheese Pecan Roasted Acorn Squash with an extra handful of chopped pecans, a few more crumbles of blue cheese, and a sprinkle of fresh thyme. If you like a little color, add some pomegranate arils or microgreens before serving for a stunning presentation.

Side Dishes

This dish pairs beautifully with simply roasted meats, hearty grains like farro or quinoa, or a bright arugula salad. The richness of the squash and blue cheese means you can keep the sides light and fresh—a citrus-dressed salad would round things out perfectly.

Creative Ways to Present

Turn this recipe into an appetizer by cutting the roasted wedges into smaller pieces and skewer them with toothpicks—great for holiday parties! Or serve the squash on a bed of warm lentils or wilted greens for a vegetarian main course that’s as filling as it is flavorful.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers of Maple Blue Cheese Pecan Roasted Acorn Squash, refrigerate them in an airtight container for up to 3 days. The flavors become even richer as they rest, making tomorrow’s lunch downright decadent.

Freezing

While it’s best enjoyed fresh, you can freeze fully cooked, ungarnished squash wedges for up to 2 months. Slice and store them in a single layer, then bring to room temperature and garnish with fresh blue cheese and pecans after reheating for best texture.

Reheating

To reheat, place the leftovers on a parchment-lined baking sheet and warm in a 350°F oven for about 10 minutes, or until heated through. You want the squash to be warm and the cheese just starting to melt again—just like fresh from the oven.

FAQs

Can I substitute another type Side Dish

Absolutely! If blue cheese isn’t your favorite, try crumbled goat cheese or feta. Both offer a salty, tangy counterpoint to the sweet maple and rich squash without overpowering the dish.

Do I need to peel the acorn squash?

No peeling required—acorn squash skin becomes tender with roasting and adds a rustic element (plus, it holds everything together nicely). Just make sure to wash the squash well before slicing.

Can I use walnuts instead of pecans?

Yes, walnuts work wonderfully if you don’t have pecans on hand. They have a slightly earthier flavor but offer the same satisfying crunch and pair well with maple and blue cheese.

Is this dish suitable for a holiday meal?

Maple Blue Cheese Pecan Roasted Acorn Squash is a festive favorite on any holiday table. Its bold flavors and beautiful presentation make it a standout side—plus, it’s gluten-free and vegetarian, so everyone can enjoy it.

How do I make this dish vegan?

For a vegan version, simply swap out the blue cheese for a plant-based cheese or sprinkle with roasted pumpkin seeds for extra texture. Make sure your maple syrup is pure, and you’re good to go!

Final Thoughts

If you’re ready to fall in love with autumn all over again, give Maple Blue Cheese Pecan Roasted Acorn Squash a place at your table. The simple steps lead to a dish packed with flavor, color, and warmth. Whether you serve it to impress a crowd or treat yourself to something special, this is the kind of recipe you’ll want to make again and again. Enjoy every bite!

Maple Blue Cheese Pecan Roasted Acorn Squash Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegetarian, Gluten-Free

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Description

This Maple Blue Cheese Pecan Roasted Acorn Squash recipe is a delightful combination of sweet, savory, and nutty flavors that will elevate any meal. The tender roasted acorn squash is glazed with maple syrup, topped with crunchy pecans and tangy blue cheese, making it a perfect side dish for any occasion.

Ingredients

Acorn Squash:

2 medium acorn squash (halved and seeds removed)

Seasoning:

2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper

Glaze:

1/4 cup pure maple syrup

Toppings:

1/2 cup chopped pecans, 1/3 cup crumbled blue cheese, 1 tablespoon fresh thyme leaves (optional)

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Instructions

Preheat and Prep: Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut each acorn squash half into wedges and place them on the baking sheet. Drizzle with olive oil, salt, and pepper.
Roast Squash: Roast the squash for 25–30 minutes, flipping halfway, until tender and golden.
Prepare Glaze: In a bowl, mix maple syrup and pecans. Spoon over the squash and bake for an additional 5 minutes.
Finish and Serve: Sprinkle the squash with blue cheese and thyme before serving.