Description
A savory-sweet side dish featuring roasted butternut squash rounds glazed in maple butter, topped with creamy whipped goat cheese and crunchy toasted walnuts.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and sliced into 1/2-inch rounds
- 3 tablespoons unsalted butter, melted
- 2 tablespoons pure maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 4 ounces goat cheese, softened
- 2 tablespoons heavy cream
- 1/4 cup walnuts, toasted and chopped
- 1 tablespoon fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together melted butter, maple syrup, salt, pepper, and cinnamon. Brush both sides of each squash round with the maple butter mixture and arrange on the baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until squash is tender and edges are caramelized.
- While squash roasts, whip goat cheese and heavy cream in a small bowl until smooth and fluffy.
- Serve squash rounds warm, topped with a dollop of whipped goat cheese, sprinkled with toasted walnuts and fresh thyme.
Notes
You can customize the seasonings to taste.