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Acorn Squash with Maple Georgia Pecans & Goat Cheese



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2 acorn squash, halved crosswise and seeded
1/4 tsp. salt
2 tbsp. melted butter
2/3 cup chopped Georgia pecans
2 tbsp. maple syrup, plus more to drizzle
1/2 tsp. fresh thyme or 1/4 tsp. dried thyme leaves
4 oz. log goat cheese


  1. 1
    Heat oven to 375°F.
  2. 2
    Sprinkle inside of squash halves with salt and brush with melted butter. Turn upside down on baking sheet and bake 30 minutes.
  3. 3
    Stir together pecans, maple syrup and thyme. Turn squash upright on baking sheet. Reserving about 3 tbsp. pecan mixture, fill hollow of each squash with remaining pecan mixture. Slice goat cheese crosswise into four equal rounds. Place a round of cheese in hollow of each squash and sprinkle with reserved pecan mixture. Bake 10 minutes more. Drizzle with more syrup as desired and serve.

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cuisines North & South American
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