Easy maple-roasted butternut squash with goat cheese
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Perfectly roasted butternut squash slices served with tangy goat cheese. This easy-to-make salad makes a perfect addition to any festive table or just a delicious side dish for weeknight dinner. With only a few simple ingredients, you will have a perfect fall salad in under 30 minutes. Let’s do it!
The post has extra tips to make sure the recipe comes out amazing on your first try. If you're in a rush, use the link above to jump to the recipe card at the end! 👩🍳🔝
Maple-roasted butternut squash recipe
Reasons to love this recipe
This recipe is for you if you want a beautiful-looking dish and amazing taste without spending hours in the kitchen. It requires minimal preparation time and only a few simple ingredients and is incredibly straightforward. All you need is one tray and one chopping board. It’s the ideal solution for a delicious, hassle-free meal.
- Easy-to-make: this recipe despite looking quite impressive is very easy to make. Even if you don’t feel too confident in the kitchen you still can do it.
- Perfect holiday table dish: this sweet roasted butternut squash is a perfect dish for the holiday season whether it is Thanksgiving or Christmas.
- Family-friendly: thanks to the sweetness of squash this recipe makes an easy side dish for weeknight meals.
- Budget-friendly: this recipe only requires very few simple ingredients and is very budget-friendly, especially when preparing for a big crowd.
Ingredients for maple roast butternut squash
- Butternut squash. Look for a small to medium size squash for better presentation. You can easily substitute squash for regular pumpkin.
- Creamy goat cheese or use feta cheese instead.
- Pure maple syrup. If you are not a fan of maple syrup, you can use honey instead.
- Red wine vinegar
- Extra virgin olive oil
- Baby spinach or any other leafy greens you prefer.
- Pinenuts and pomegranate seeds to serve (optional)
- Sea salt and black pepper
See the full ingredient list in the recipe card below 👇
How to make maple roasted butternut squash
Making this roasted butternut squash salad is easy:
- First, preheat your oven to 200°C (400°F) and prepare a large baking sheet by lining it with some parchment paper.
- Cut butternut squash into slices and arrange the slices on the prepared baking tray.
- Prepare the dressing by shaking together its ingredients in a jar or mixing them in a small bowl.
- Arrange the slices on a baking sheet, leaving space between the slices to prevent steaming. Using a pastry brush, coat the butternut squash with the maple mixture. Keep the remaining dressing.
- Bake for 15 minutes. Take the tray out, brush the butternut squash with some more dressing, and bake for another 10 until they’re golden brown yet slightly firm.
- On a plate, layer baby spinach, then add the roasted pumpkin, and creamy goat cheese, followed by your favorite toppings. I used fresh chilies, but roasted pine nuts or pomegranate seeds are great ideas too.
- Finally, drizzle the remaining dressing over the top.
- Voilà! A roasted pumpkin salad is ready to enjoy. Simple, right?
How to cut the squash into slices
First and foremost, be very careful when cutting squash, as it is very firm and can be slippery.
- 1. Cut the butternut squash lengthwise into two sections.
- 2. Using a large spoon, remove the seeds.
- 3. With the flat side of the butternut squash placed on a large chopping board, I carefully slice it into 0.7 cm (0.3 inches) slices.
What to serve with roasted butternut squash
Roasted butternut squash with goat cheese is a perfect choice to serve alongside Thanksgiving turkey. This dish not only adds a pop of color to your Thanksgiving table but also offers a delicious contrast in texture and taste to the succulent turkey.
Roast squash salad is also a very popular side dish for Australian Christmas lunch, served along with cooked ham leg and seafood platter. Add a couple of fresh rosemary twigs for a Christmassy look.
While this roast butternut squash makes a perfect salad for a holiday table it can also be enjoyed in a variety of other ways. It makes an especially delicious side dish for grilled chicken. But you can also serve it with freshly cooked pasta or brown rice to make a hearty butternut squash bowl.
How to store ❄️
To store your roast butternut squash, place any leftover portions in an airtight container and refrigerate them promptly. Stored this way, it can last in the refrigerator for up to 3-4 days.
More festive side dishes
Frequently Asked Questions
Absolutely! While tangy goat cheese pairs perfectly with the sweetness of the squash, you can experiment with different cheeses like feta, blue cheese, or even shredded Parmesan cheese.
Butternut squash skin is soft and edible. Whether to peel the squash or not depends on your preferences. In my opinion, unpeeled squash makes a better presentation; however, peeled squash is easier to eat. Ultimately, the choice is yours. If you want to peel the squash, use a large sharp vegetable peeler.
Yes, you can roast the butternut squash in advance. Simply refrigerate it in an airtight container. When ready to serve assemble the salad with fresh ingredients.
While I think maple syrup works perfectly with butternut squash, you can substitute it with honey or agave nectar. Adjust the sweetness according to your taste preferences.
To prevent mushiness, ensure you cut the squash into evenly sized-pieces. Avoid overcrowding the baking tray; spread the pieces out in a single layer to allow proper roasting and caramelization. Also only place the squash into a preheated oven to avoid steaming.
This salad is delicious both warm and cold. It’s a matter of taste. If you prefer a warm salad, serve it shortly after roasting the butternut squash. For a refreshing cold salad, refrigerate the roasted squash before assembling the dish. I think it tastes best at room temperature
Recipe with video
Maple-roasted butternut squash with goat cheese
Ingredients
- 1/2 butternut pumpkin approx 500g cut into 0.5 cm half-moons
Dressing:
- 2 tbsp extra virgin olive oil
- 1 tsp maple syrup
- 1 tbsp good quality red wine vinegar
To serve:
- 150 g baby spinach washed and dried
- Fresh chilies, finely sliced You can also use pine nuts, pumpkin seeds, or any other nuts or seed you have on hand
Instructions
- First, preheat your oven to 200°C (400°F) and prepare a large baking sheet by lining it with parchment paper. Cut the butternut squash into slices and arrange them on the prepared baking tray.
- Prepare the dressing by shaking together its ingredients in a jar or mixing them in a small bowl. Arrange the slices on the baking sheet, leaving space between them to prevent steaming. Using a pastry brush, coat the butternut squash with the maple mixture. Reserve some dressing.
- Bake for 15 minutes. Remove the tray from the oven, brush the butternut squash with some more dressing, and bake for another 10 minutes or until they are golden brown yet slightly firm.
- On a plate, layer baby spinach, then add the roasted pumpkin, and creamy goat cheese, followed by your favorite toppings. I used fresh chilies, but roasted pine nuts or pomegranate seeds are great ideas too.
- Finally, drizzle the remaining dressing over the top.
Idas habe das Rezept ausprobiert, er war soooo lecker
Bei uns ist es etzt Kürbiszeit, danke für dein Rezept!
Sehr gerne! 😊