Maple Roasted Butternut Squash with Goat Cheese and Fig Glaze

Introduction

This roasted butternut squash recipe is a perfect balance of sweet and savory. Maple syrup enhances the natural sweetness of the squash, while creamy goat cheese and a luscious fig glaze elevate the dish. Topped with toasted pumpkin seeds and fresh thyme, it’s a stunning side for any meal or a vegetarian main.

Ingredients (Serves 4)

1 medium butternut squash (about 2 lbs / 900 g), peeled, seeded, and cut into 1-inch (2.5 cm) cubes

2 tablespoons (30 ml) olive oil

2 tablespoons (30 ml) pure maple syrup

Salt and freshly ground black pepper, to taste

3 oz (90 g) goat cheese, crumbled

2 tablespoons (30 ml) fig glaze or fig balsamic reduction

2 tablespoons (15 g) toasted pumpkin seeds (optional)

Fresh thyme leaves, for garnish

How to Make