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Cozy Maple Roasted Butternut Squash with Goat Cheese

maple roasted butternut squash with goat cheese - featured image
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This roasted butternut squash is caramelized with maple syrup, topped with creamy goat cheese, and finished with fresh thyme and toasted pecans. It’s a simple yet impressive side dish perfect for fall and winter meals.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled and cubed into 1-inch pieces
  • 3 tablespoons pure maple syrup
  • 4 ounces goat cheese, softened
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh thyme leaves, plus extra for garnish
  • ¼ teaspoon red pepper flakes (or to taste)
  • Salt and black pepper to taste
  • ¼ cup pumpkin seeds or pecans, toasted (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or a silicone mat.
  2. If using a whole butternut squash, cut off both ends, peel the skin, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. If using pre-cut squash, proceed directly.
  3. In a large mixing bowl, combine the cubed squash, olive oil, maple syrup, cornstarch, fresh thyme leaves, red pepper flakes, and a generous pinch of salt and black pepper. Toss until every piece is evenly coated.
  4. Spread the squash in a single layer on the prepared baking sheet, ensuring pieces are not crowded.
  5. Roast for 25-30 minutes, flipping the pieces halfway through at the 15-minute mark, until the squash is tender and edges are caramelized and golden brown.
  6. Remove the baking sheet from the oven. While the squash is still hot, crumble the softened goat cheese over the top.
  7. If using nuts or seeds, toast them in a dry skillet over medium heat for 2-3 minutes until fragrant, then sprinkle over the dish. Garnish with extra fresh thyme leaves and a tiny pinch of flaky sea salt. Serve warm.

Notes

Don’t skip the cornstarch—it helps create crispy, caramelized edges. Let the goat cheese come to room temperature before crumbling for easier melting. Watch the maple syrup as it can burn quickly; check the squash at 20 minutes if your oven runs hot. Toast nuts or seeds for added crunch.

Nutrition

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

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