This combo of sweet-and-salty acorn squash with warm, tangy goat cheese promises to bring a smile to your face!
Savory Roasted Acorn Squash
Yield: 6-8 side-dish servings
Time: 40 minutes total
2 acorn squash
2 tbsp. extra virgin olive oil (EVOO)
2 tbsp. pure maple syrup
2 tbsp. chopped fresh thyme
2 tbsp. chopped fresh rosemary
salt and pepper
3 oz. goat cheese
- Preheat the oven to 400ºF. Lightly grease a baking sheet and set aside.
- Cut each acorn squash in half, from stem to base. Scoop out the seeds and discard. Place each half face down so that it doesn’t rock. Cut each half into 6-8 slices.
- Place the squash slices on the prepared baking sheet. Drizzle with the EVOO and maple syrup. Sprinkle with thyme, rosemary, salt and pepper. Roast at 400ºF for 24-28 minutes, until fork-tender and slightly golden.
- Remove from the oven and allow to cool for about 5 minutes. Sprinkle with goat cheese.