This Maple Roasted Squash with Goat Cheese is hands-down one of the tastiest ways to eat all the squash you have laying around. Simply baked with pure maple syrup, the caramelized wedges are positively amazing with crumbled goat cheese.
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Why You’ll Love This Recipe
I love all varieties of squash, and I’m always looking for new ways to prepare it.
Have you got a squash or two laying around and don’t feel inspired to do anything with it? You’re in luck!
- The caramelized edges that happen with roasting are worth the price of admission. I mean, SO good.
- It’s easy! Just a little cutting and pouring and sprinkling and roasting and crumbling 🙂
- You can totally eat the squash “skin” if you want to (I do) because it’s soft and delicious when roasted
Ingredients You’ll Need
For the full recipe and list of ingredients and instructions, please scroll to the recipe card below.
- Squash: The small-ish, round-ish acorn variety is best. Peeling isn’t necessary, because the skin is tender and easy to chew with roasting. This isn’t true of ALL squash, but it is with acorn, delicata and honeynut varieties.
- Maple Syrup: Use the good stuff – pure maple syrup makes a huge difference. This is the ticket to our crispy, flavorful edges
- Goat Cheese: For tangy creaminess (that’s a thing)
- Seasonings: Flaky sea salt, of course, plus some pepper
- Fresh Flat Leaf (Italian) Parsley: Always always! 🙂
Step-By-Step Instructions
- Cut the Squash: Use a sharp knife and cut the squash in half from the stem to the bottom, remove the seeds, then cut again in thirds or fourths into roughly 2″ wedges.
- Combine the flavorings: In a large bowl, combine the olive oil, maple syrup, sea salt and peppers, whisk together with a fork, then add the cut squash and toss together to coat
- Roast: Place the squash in a single layer on a large baking sheet lined with natural parchment paper and let it roast until very tender, 50-70 minutes depending on your oven.
- Serve: With crumbled goat cheese, a drizzle of olive oil, more flake salt and minced Italian Parsley
And this is what it looks like when it comes out of the hot oven. Just look at those succulent, caramel-y edges 🙂
Tips for Making and Serving
- This recipe makes a lot of roasted squash, so cut the recipe in half if you’d like.
- This also makes for a rather dramatic presentation when you serve it on a nice white platter, which shows off the great colors and textures of the squash
- When placing the squash on your baking sheet, be sure to scrape all the maple syrup and seasonings from the sides and bottom of the bowl with a spatula or your fingers to get every bit.
How long does it take to roast squash?
It will totally depend on your oven. The range is 50-70 minutes for soft squash that’s crispy on the edges.
How do I store leftovers?
Use an airtight container to store any leftovers for 2-3 days.
More Recipes to Try:
- Roasted Spring Vegetables with Vinaigrette: A wonderful side dish recipe.
- Roasted Sweet Potatoes and Carrots: A great combo, and delicious side dish!
- Modern Carrot Salad: Fresh and crunchy.
- My Favorite Hot Chocolate: Just a delicious warm drink.
- Lemon Artichoke Dip: A classic, delicious recipe.
- Spicy Roasted Sweet Potatoes with Yogurt Sauce: An all time fave side.
- My Favorite Cranberry Sauce: Good by itself, or on a turkey burger.
- Turkey Burger with Pepperjack and Cranberry: A delicious sandwich!
If you’ve tried this Maple Roasted Squash with Goat Cheese, or any other recipe on Studio Delicious, I’d love to hear about it in the comments below!
Maple Roasted Squash with Goat Cheese
Maple Roasted Squash with Goat Cheese has crispy edges and creamy cheese, great side dish!
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Servings: 6
Calories: 193kcal
Ingredients
- 2 Acorn Squash, seeds removed, sliced 2" thick
- 3 tbsp Olive Oil
- 3 tbsp Pure Maple Syrup
- ½ tsp Salt
- ½ tsp. Pepper, freshly ground
- ⅛ tsp Crushed Red Pepper Flakes
- FOR SERVING
- ⅓ cup Goat Cheese, crumbled
- ¼ cup Italian Parsley (flat leaf) chopped fine
- 2 tsp Olive Oil
- 1 tsp Salt
Instructions
- Heat oven to 400 and position oven rack to the bottom third
- Place some parchment paper on a standard baking sheet (approx. 18" x 13") to cover the bottom.
- In a large bowl, combine the olive oil, maple syrup, sea salt, pepper and crushed pepper – whisk with a fork to combine.
- Add the cut squash and use your fingers to rub the mixture onto each sliced piece. Place the squash pieces on a single layer on the baking sheet.Scrape all the seasonings and maple syrup from the sides and bottom of the bowl to get it all on the squash.
- Bake for 30 minutes, then remove from the oven and using tongs, carefully turn each piece over.
- Lower the oven temperature to 375, and continue baking for another 20-40 minutes, until squash is knife-tender and crispy and brown on the edges. The time will depend on your oven, so check occasionally for doneness.
- Remove from oven and place on serving platter.
- To serve, crumble goat cheese, Italian Parsley, olive oil and salt on top of the squash and serve on a platter.
Notes
- This recipe makes a lot of roasted squash, so cut the recipe in half if you’d like
- This makes for a rather dramatic presentation when you serve it on a nice white platter, which shows off the great colors and textures of the squash
- When placing the squash on your baking sheet, be sure to scrape all the maple syrup and seasonings from the sides and bottom of the bowl with a spatula or your fingers to get every bit
Nutrition
Calories: 193kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 635mg | Potassium: 535mg | Fiber: 2g | Sugar: 6g | Vitamin A: 880IU | Vitamin C: 19mg | Calcium: 81mg | Iron: 1mg
Tips for Success with Every Recipe
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Did you make this recipe?Show me! Tag @studiodelicious or use the hashtag #studiodeliciouseats!
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Hello, my beautiful cousin! Looking forward to trying this and whatever comes next.
Yay! Thanks Michaelyn!
Delicious! I loved the toasty bits on the squash and the maple and goat cheese take it to the next level. A new favorite for me!
Great! Thanks
Mmm this was so good. I made one big substitution though, I swapped in Cream Cheese for the goat cheese. And it was just my jam!
Great!
This is the most delicious, healthy dinner!! We’re obsessed! Thanks for sharing!
You bet!
I adore roasted squash! The addition of maple must create such a lovely, caramelised flavours! Perfect side dish to go with any meal!
Yes, it’s a versatile one..thanks!
Full of delicious season and a very unique way to enjoying these roasted squash. I love the goat cheese option too.
Thanks!
Looks yummy! Love baked and caramelized squash. Your recipes sound easy and delicious.
Thanks
Goat’s cheese is so good with anything sweet, so this is a perfect pairing!
Right? So good, thanks..:)
My husband and I both love squash so much that I’m always looking for new ways to prepare it. Your photos were drool worthy, so I tried this recipe this weekend and it was a hit with the two of us and also with our daughters. Thank you for a great recipe!
oh that’s so nice to hear! Glad you enjoyed it 🙂
I just made this for my husband and he was so nervous to eat the skin. I showed him this post to show him that he CAN eat the skin! It was a hit in this house 🙂
haha! It’s good!
Ooo so warm and flavorful. I always end up with more squash than I really want so having this recipe bookmarked is a must!
Oh me too! thanks
As soon as the acorn squash hit the stores here I am making this. I love things that are slightly sweet combines with tangy goat cheese. The flavor combination sounds like a dream, and so easy.
You can still get them in stores…enjoy!
Goat cheese and roasted squash… that sounds so good. I absolutely love this recipe. It’s so healthy and easy to make too. Can’t wait to give it a try.
Good deal..hope you like it!
I am a big fan of roasted squash. Thanks for this detailed recipe. Adding this to my to-cook list.
That’s great…enjoy
Wow so yummy! I omitted the parsley and made it with cranberry goat cheese and a few craisins on top. Thank you for a lovely dinner tonight.
Nice! Thanks so much 🙂
This was really good. The only change I made was to drizzle a little honey over the top. This is definitely a keeper!
Oh nice! That’s a great idea. I’m so glad you enjoyed it and commented! 🙂
So delicious with the maple syrup caramelized and pairs nicely with goat cheese.
Taste good but the baking time is way off. If I had baked for as long as instructions my squash would have burned and/or been mush.
Every oven is different which is why a range is given. Glad you enjoyed it!
Anazing! Thank you for the delish recipe!