Maple Pecan Feta Roasted Acorn Squash
This deliciously sweet and savory dish features roasted acorn squash drizzled with maple syrup, sprinkled with pecans, and topped with crumbled feta. It’s perfect as a side dish for any fall meal or a light vegetarian entrée.
Equipment
- 1 baking sheet
- 1 parchment paper optional
- 1 mixing bowl
- 1 spoon or spatula
- 1 sharp knife
- 1 cutting board
Ingredients
- 2 medium acorn squashes About 1.5 lbs each.
- 3 tablespoons olive oil
- 4 tablespoons maple syrup
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup pecans Roughly chopped.
- ½ cup feta cheese Crumble on top.
- fresh thyme leaves Optional, for garnish.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy clean-up if desired.
- Cut each acorn squash in half lengthwise and scoop out the seeds. Place the squash halves cut side up on the prepared baking sheet.
- In a small mixing bowl, combine the olive oil, 2 tablespoons of maple syrup, salt, and black pepper. Mix well.
- Brush the olive oil mixture generously over the cut sides of the acorn squash.
- Roast the squash in the preheated oven for about 30 minutes, or until the flesh is tender and lightly browned. Check for doneness by piercing it with a fork.
- In the last 5 minutes of roasting, sprinkle the chopped pecans over the squash and drizzle with the remaining 2 tablespoons of maple syrup. Return to the oven to finish roasting.
- Once the squash is done, remove it from the oven and let it cool slightly. Top each half with crumbled feta cheese and fresh thyme leaves if desired.
- Serve warm and enjoy!
Notes
If you're short on time, you can microwave the squash halves for 5 minutes before roasting to speed up the cooking process.
This dish pairs well with roasted meats or can be served as a stand-alone vegetarian dish.
Feel free to substitute walnuts for pecans or omit nuts altogether for a nut-free version.