{"id":741,"date":"2026-06-08T14:59:34","date_gmt":"2026-06-08T21:59:34","guid":{"rendered":"https:\/\/extension.wsu.edu\/maplesyrup\/?p=741"},"modified":"2026-06-08T15:02:26","modified_gmt":"2026-06-08T22:02:26","slug":"bigleaf-maple-pecan-roasted-acorn-squash","status":"publish","type":"post","link":"https:\/\/extension.wsu.edu\/maplesyrup\/2026\/06\/08\/bigleaf-maple-pecan-roasted-acorn-squash\/","title":{"rendered":"Bigleaf Maple Pecan Roasted Acorn Squash"},"content":{"rendered":"\n<p>Recipe provided by <a href=\"https:\/\/condeasbigleafmaple.com\/pages\/recipies\">Condea&#8217;s Farm and Bigleaf Maple Syrup<\/a>. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul>\n<li>2 acorn squashes, halved and seeded<\/li>\n\n\n\n<li>2 tablespoons olive oil<\/li>\n\n\n\n<li>2 tablespoons bigleaf maple syrup<\/li>\n\n\n\n<li>\u00bd cup pecans, roughly chopped<\/li>\n\n\n\n<li>4 oz. goat cheese or feta cheese, crumbled<\/li>\n\n\n\n<li>1 tablespoon fresh thyme leaves<\/li>\n\n\n\n<li>Salt and pepper to taste<\/li>\n\n\n\n<li>\u00bc teaspoon of cinnamon<\/li>\n\n\n\n<li>\u00bc teaspoon of nutmeg<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\n\n\n\n<ol>\n<li>Preheat oven to 400 degrees F (200 degrees C).<\/li>\n\n\n\n<li>Line a baking sheet with parchment paper.<\/li>\n\n\n\n<li>Rub the inside of each acorn squash half with olive oil, then sprinkle with salt, pepper, cinnamon, and nutmeg.<\/li>\n\n\n\n<li>Place the squash halves cut-side down on the prepared baking sheet.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Drizzle with maple syrup and stir to coat.<\/li>\n\n\n\n<li>Remove from heat and set aside.<\/li>\n\n\n\n<li>Once the squash is finished roasting, remove from the oven and flip each half over.<\/li>\n\n\n\n<li>Crumble goat cheese on top and sprinkle with toasted pecans and fresh thyme.<\/li>\n\n\n\n<li>Drizzle with extra maple syrup if desired and serve warm.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Recipe provided by Condea&#8217;s Farm and Bigleaf Maple Syrup. Ingredients Instructions<\/p>\n","protected":false},"author":68,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_wsuwp_accessibility_report":null,"_external_link":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/posts\/741"}],"collection":[{"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/users\/68"}],"replies":[{"embeddable":true,"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/comments?post=741"}],"version-history":[{"count":3,"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/posts\/741\/revisions"}],"predecessor-version":[{"id":746,"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/posts\/741\/revisions\/746"}],"wp:attachment":[{"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/media?parent=741"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/categories?post=741"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/extension.wsu.edu\/maplesyrup\/wp-json\/wp\/v2\/tags?post=741"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}