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Easy Maple Roasted Butternut Squash with Goat Cheese

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This guest-favorite maple roasted butternut squash with goat cheese is the dish you bring when you want to impress but don’t want to stress. It’s incredibly simple, with minimal active time, and the combination of sweet maple-roasted squash with tangy, creamy goat cheese is a crowd-pleaser.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • ¼ cup pure maple syrup (Grade A dark amber preferred)
  • 2 tablespoons unsalted butter
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • 4 ounces goat cheese, crumbled (room temperature)
  • ¼ cup toasted pecans or walnuts (optional)
  • 2 tablespoons fresh thyme leaves or chopped parsley
  • Flaky sea salt for finishing

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven.
  2. Prep the squash: Cut off both ends, slice in half where the narrow neck meets the wider bulb. Use a vegetable peeler to remove the skin. For the neck, cut into rounds then cubes. For the bulb, cut in half lengthwise, scoop out seeds, then cut into 1-inch cubes.
  3. Place cubed squash in a large mixing bowl. Add olive oil, salt, pepper, smoked paprika, and cayenne (if using). Toss until every piece is coated.
  4. Spread squash in a single layer on a parchment-lined baking sheet, ensuring pieces are not touching or overlapping.
  5. Roast for 20 minutes.
  6. Meanwhile, make the maple glaze: In a small saucepan over medium heat, combine maple syrup, butter, apple cider vinegar, and minced garlic. Stir until butter is melted and mixture is smooth. Let simmer gently for 2-3 minutes until slightly thickened. Remove from heat.
  7. After 20 minutes, remove baking sheet from oven. Flip each piece of squash. Drizzle maple glaze evenly over squash and gently toss to coat.
  8. Return to oven and roast for another 10-15 minutes, until squash is tender and edges are caramelized and dark brown in spots.
  9. Transfer hot roasted squash to a serving platter. While still steaming, crumble goat cheese evenly over the top.
  10. Sprinkle with toasted nuts (if using), fresh thyme or parsley, and a pinch of flaky sea salt. Serve warm or at room temperature.

Notes

Don’t add goat cheese too early; it will melt. Use room temperature goat cheese for easier crumbling. Line baking sheet with parchment for easy cleanup. Make glaze up to 3 days ahead and refrigerate. For dairy-free, skip goat cheese and use coconut oil or vegan butter in glaze.

Nutrition

Keywords: maple roasted butternut squash, goat cheese, butternut squash recipe, fall side dish, holiday side dish, easy roasted squash, maple glaze

Find it online: https://ovenmila.com/easy-maple-roasted-butternut-squash-with-goat-cheese/