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Maple Roasted Squash with Goat Cheese


  • 2 acorn squash seeds removed, sliced 2" thick
  • 3 tbsp. olive oil
  • 3 tbsp. pure maple syrup
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground pepper
  • 1/2 tsp. parsley flakes
  • pinch 1/8 tsp. crushed red pepper flakes
  • 1/3 cup crumbled goat cheese
  • 1/4 cup fresh Italian flat leaf parsley, chopped
  • 2 tsp. olive oil
  • 1 tsp. flake sea salt


  • Heat oven to 400 and position oven rack to the bottom third of your oven.
  • Place some parchment paper on a standard baking sheet (approx. 18" x 13") to cover the bottom of the baking sheet.
  • In a large bowl, combine the olive oil, maple syrup, sea salt, pepper, parsley flakes 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 on a single layer on the baking sheet.
  • Bake for 35 - 40 minutes, then remove from the oven and using tongs, turn each piece over.
  • Lower 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.
  • Crumble the goat cheese, fresh parsley, olive oil and sea salt on top of the squash and serve.