Maple Roasted Squash with Goat Cheese is hands down one of the tastiest ways to eat squash. Baked with maple syrup for maximum flavor, the crispy edges are amazing with the goat cheese.
Maple Roasted Squash with Goat Cheese
Well, I might as well tell you now I’m one of those people that love winter.
The long nights, the snow, rain and especially the gloom. Bring it, I say.
I’ve been drinking hot chocolate like it’s my job.
The other day I couldn’t figure out why my car door wouldn’t open until I realized it wasn’t my car – there was so much snow piled on top I didn’t recognize it.
Duh! Both cars were blue!
Staying home in the winter months is very appealing, and I do it every chance I get.
It’s hard to deny the allure of staying in and shuffling around, reading and maybe organizing a little. For me, cooking and baking things that take a little time is a real treat, since I feel like I’m running around all the time.
I am lucky to have access to a weekly community supported agriculture (CSA) box that I subscribe to year-round, and I plan most meals around what’s inside of it.
In winter, the boxes almost always have beautiful, organic squash, and potatoes, carrots and onions, plus sometimes broccoli and radicchio and cauliflower. We also get an occasional bag of organic almonds or a small pouch of sun-dried tomatoes. Both are welcome little surprises that never go unused in my kitchen.
Every now and then we’ll get an offer from the farm to purchase the house-made roasted salsa – some of the best I’ve ever eaten – which is bright and tasty on its own or very good on top of a rolled cheese omelet.
I love all varieties of squash, and I’m always looking for new ways to prepare it.
This is almost a non-recipe, in that you combine a few basic ingredients to season the squash, and inside an un-hurried oven, the flavors come together like magic or something close.
Keep your eye out for the crispy caramelized edges – they are addicting – and I personally challenge you to not pick them up with your fingers and eat the glorious maple shellacked spears – skin and all – right there over the baking tray.
Make the most of your long winter days..
Maple Roasted Squash with Goat Cheese
Ingredients
- 2 Acorn Squash, seeds removed, sliced 2" thick
- 3 tbsp Olive Oil
- 3 tbsp Pure Maple Syrup
- 1/2 tsp Salt
- 1/2 tsp. Pepper, freshly ground
- 1/8 tsp Crushed Red Pepper Flakes
- FOR SERVING
- 1/3 cup Goat Cheese, crumbled
- 1/4 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.
- Bake for 35 - 40 minutes, then remove from the oven and using tongsm carefully turn each piece over.
- Lower the oven temperature to 375, and continue baking for another 35-40 minutes, until squash is knife tender and crispy and brown on the edges.
- Remove from oven and place on serving platter.
- FOR SERVING
- Crumble the goat cheese, Italian Parsley, olive oil and salt on top of the squash and serve on a platter
Notes
- This recipe was updated in December 2019
Nutrition
Hello, my beautiful cousin! Looking forward to trying this and whatever comes next.
Yay! Thanks Michaelyn!