Autumn Harvest Squash Bake

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 4
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Embrace the flavors of fall with this delightful Autumn Harvest Squash Bake. This dish combines the natural sweetness of squash with the creamy tang of goat cheese and the richness of walnuts. Perfect for a cozy dinner or a festive holiday side.

Ingredients for Autumn Harvest Squash Bake

Acorn squash and butternut squash form the heart of this dish, offering a sweet and nutty base. Olive oil helps to roast them to golden perfection, while salt and black pepper enhance their natural flavors. Dried thyme and dried rosemary add a hint of earthy aroma. Goat cheese provides a creamy, tangy contrast. Walnuts bring a delightful crunch, and a drizzle of honey and balsamic vinegar ties everything together with a sweet and tangy glaze.

Tips & Tricks

  • Use a sharp knife to make peeling and cubing the squash easier.
  • For extra flavor, toast the walnuts before sprinkling them over the dish.
  • If you prefer a milder cheese, swap the goat cheese for feta or ricotta.

Serving Suggestions

This Autumn Harvest Squash Bake pairs beautifully with roasted chicken or turkey. It also makes a delightful vegetarian main when served over a bed of quinoa or couscous. For a festive holiday table, consider pairing it with a crisp white wine or a light red.

Frequently Asked Questions

Can I use other types of squash?
Yes, feel free to substitute with delicata or kabocha squash for a slightly different flavor profile.
Is this dish suitable for making ahead of time?
Absolutely! You can roast the squash in advance and store it in the fridge. Add the cheese, nuts, and dressing just before serving.

Autumn Harvest Squash Bake Recipe Walkthrough

First, preheat your oven to 375°F. While it warms up, grab your trusty vegetable peeler and get to work on peeling the acorn squash and butternut squash. Once peeled, cut them into 1-inch cubes. This size helps them roast evenly and caramelize nicely. Toss these squash cubes into a large mixing bowl.

Next, drizzle the squash with olive oil and sprinkle with salt, black pepper, dried thyme, and dried rosemary. Use your hands or a large spoon to mix everything until the squash pieces are well-coated. Spread them out on a baking sheet lined with parchment paper. Make sure they’re in a single layer to ensure even roasting.

Pop the baking sheet into your preheated oven. Let the squash roast for about 30-35 minutes. You’ll know they’re done when they’re tender and have a slightly caramelized edge. The aroma will let you know it’s time to check!

Once roasted, transfer the squash to a serving dish. Crumble the goat cheese over the warm squash—it’ll start to melt a little, creating a lovely creamy texture. Then, sprinkle the chopped walnuts over the top. Just before serving, drizzle with honey and balsamic vinegar to add a final touch of sweetness and acidity.

Why You'll Love This Recipe

  • Features seasonal ingredients for an autumnal touch.
  • Easy to prepare with minimal prep work.
  • Balances sweet, savory, and earthy flavors beautifully.
  • Offers a satisfying texture with creamy, crunchy layers.
  • Perfect for both vegetarians and meat-lovers alike.

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

Step-by-step 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.

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