Description
1 medium butternut squash, peeled, seeded, and cubed
2 tbsp olive oil
2 tbsp maple syrup
1 tsp ground cinnamon
Salt and black pepper to taste
½ cup goat cheese, crumbled
¼ cup pecans, roughly chopped
Fresh thyme (optional, for garnish)
Directions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and black pepper until evenly coated.
Spread the squash in a single layer on the prepared baking sheet.
Roast for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized.
While the squash is roasting, toast the chopped pecans in a dry pan over medium heat for 2-3 minutes until fragrant and lightly browned.
Once the squash is done, remove from the oven and top with crumbled goat cheese, toasted pecans, and fresh thyme (if using).
Serve warm and enjoy this delicious, sweet and savory dish!
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 250 per serving Servings: 4 servings
Step-by-Step Guide
Follow this detailed guide for perfect roasted butternut squash every time.
- Prep the Squash: Carefully peel the butternut squash with a sturdy vegetable peeler. Cut it in half lengthwise, scoop out the seeds with a spoon, and then cut the flesh into uniform 1-inch cubes. This ensures even cooking.
- Season Thoroughly: In your large mixing bowl, add the olive oil, maple syrup, cinnamon, salt, and pepper first. Whisk them together briefly before adding the squash cubes. This creates a more consistent coating.
- Roast for Caramelization: Arrange the squash in a single, uncrowded layer on the parchment-lined sheet. The parchment prevents sticking and makes cleanup easy. Roast on a center rack for 15 minutes, then remove and stir/flip the pieces. This step is crucial for achieving those delicious caramelized edges.
- Toast the Pecans: While the squash roasts, place the pecans in a dry skillet over medium heat. Shake the pan frequently for 2-3 minutes until you smell a nutty aroma and see slight browning. Immediately transfer to a plate to stop the cooking.
- Assemble with Care: Once the squash is fork-tender and caramelized, transfer it to a serving dish. While still hot, sprinkle with the crumbled goat cheese so it softens slightly. Top with toasted pecans and fresh thyme.
Serving Suggestions
This versatile dish can be the star or a supporting player. Serve it warm as a standalone vegetarian main course. It also pairs beautifully as a side with roasted chicken, pork chops, or holiday turkey. For a hearty meal, toss the roasted squash, cheese, and pecans with fresh spinach or arugula and a light vinaigrette to create a warm salad.
How-to Summary
Cube and season butternut squash with olive oil, maple syrup, and cinnamon. Roast at 400°F (200°C) for 25-30 minutes until caramelized. Top with toasted pecans and crumbled goat cheese for a sweet, savory, and elegant dish.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can roast the squash and toast the pecans up to a day in advance. Store separately in airtight containers in the fridge. Reheat the squash in the oven or microwave before assembling with fresh cheese and nuts.
What can I use instead of goat cheese?
Feta cheese offers a similar tangy saltiness. For a creamier element, try blue cheese crumbles or even dollops of ricotta.
Is there a substitute for maple syrup?
Honey or a light brown sugar glaze (mix 1 tbsp brown sugar with the oil) are excellent alternatives that will still promote caramelization.
How do I store leftovers?
Store assembled leftovers in an airtight container in the refrigerator for up to 3 days. Note that the pecans will soften, and the cheese will melt into the dish.
My squash isn’t caramelizing. What went wrong?
The most common cause is overcrowding the pan, which steams the squash instead of roasting it. Ensure cubes are in a single layer with space between them. Also, check that your oven temperature is accurate with an oven thermometer.
Common Mistakes to Avoid
- Uneven Cubes: Cutting squash into different sizes leads to uneven cooking—some pieces will burn while others remain hard.
- Skipping the Toast: Toasting the pecans is non-negotiable. It unlocks their oils and deep, nutty flavor, elevating the entire dish.
- Adding Cheese Too Early: Adding the goat cheese before or during roasting will cause it to melt away entirely. It should always be a fresh, cool garnish added at the end.
- Not Stirring Halfway: Forgetting to stir the squash during roasting means one side will overcook and the other won’t caramelize properly.
Conclusion
This Maple Cinnamon Roasted Butternut Squash with goat cheese and pecans is a celebration of simple, high-quality ingredients transforming into an extraordinary dish. The process is straightforward, but attention to the details—like even cubing, proper pan spacing, and toasting the nuts—makes all the difference. It’s a recipe that delivers impressive flavor and texture with minimal effort, perfect for both weeknight dinners and special occasion tables. Give it a try and enjoy the perfect balance of sweet, savory, and tangy in every bite.
