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.
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! 🙂
- 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.
It will totally depend on your oven. The range is 50-70 minutes for soft squash that’s crispy on the edges.
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
- 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
- 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.
- 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
- 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
Please rate this recipe and thanks for leaving a comment!