Bigleaf Maple Pecan Roasted Acorn Squash

Recipe provided by Condea’s Farm and Bigleaf Maple Syrup.

Ingredients

• 2 acorn squashes, halved and seeded
• 2 tablespoons olive oil
• 2 tablespoons bigleaf maple syrup
• ½ cup pecans, roughly chopped
• 4 oz. goat cheese or feta cheese, crumbled
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• ¼ teaspoon of cinnamon
• ¼ teaspoon of nutmeg

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Line a baking sheet with parchment paper.
3. Rub the inside of each acorn squash half with olive oil, then sprinkle with salt, pepper, cinnamon, and nutmeg.
4. Place the squash halves cut-side down on the prepared baking sheet.
5. Roast for 35-40 until or until the squash is tender and golden around the edges. While the squash is roasting, toast the pecans in a dray skillet over medium heat for 3-4 minutes until fragrant.
6. Drizzle with maple syrup and stir to coat.
7. Remove from heat and set aside.
8. Once the squash is finished roasting, remove from the oven and flip each half over.
9. Crumble goat cheese on top and sprinkle with toasted pecans and fresh thyme.
10. Drizzle with extra maple syrup if desired and serve warm.