Autumn Harvest Squash Bake

Delight in the flavors of fall with this Autumn Harvest Squash Bake, featuring a medley of roasted acorn and butternut squash, savory herbs, and creamy goat cheese. This dish is perfect as a comforting side or main course during the cooler months.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 4

Ingredients

1 medium acorn squash

1 medium butternut squash

2 tbsp olive oil

1 tsp salt

1 tsp black pepper

1 tsp dried thyme

1 tsp dried rosemary

4 oz goat cheese

1/4 cup chopped walnuts

2 tbsp honey

1 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 375°F.

2. Peel and cube both the acorn and butternut squash into 1-inch pieces.

3. In a large mixing bowl, toss the cubed squash with olive oil, salt, black pepper, thyme, and rosemary until evenly coated.

4. Spread the squash mixture evenly on a baking sheet lined with parchment paper.

5. Roast in the oven for 30-35 minutes, or until the squash is tender and slightly caramelized.

6. Remove the squash from the oven and transfer into a serving dish.

7. Crumble goat cheese over the roasted squash.

8. Sprinkle chopped walnuts on top.

9. Drizzle with honey and balsamic vinegar just before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated 350°F oven for 10-15 minutes, or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.