Description
1 medium butternut squash, peeled, seeded, and cubed
2 tbsp olive oil
2 tbsp maple syrup
1 tsp ground cinnamon
Salt and black pepper to taste
½ cup goat cheese, crumbled
¼ cup pecans, roughly chopped
Fresh thyme (optional, for garnish)
Directions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, salt, and black pepper until evenly coated.
Spread the squash in a single layer on the prepared baking sheet.
Roast for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized.
While the squash is roasting, toast the chopped pecans in a dry pan over medium heat for 2-3 minutes until fragrant and lightly browned.
Once the squash is done, remove from the oven and top with crumbled goat cheese, toasted pecans, and fresh thyme (if using).
Serve warm and enjoy this delicious, sweet and savory dish!
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 250 per serving Servings: 4 servings
