Recipe of the Month: Maple-Roasted Winter Squash with Goat Cheese & Pecans

Our Recipe of the Month for November is made for the Thanksgiving table. This Maple-Roasted Winter Squash with Goat Cheese & Pecans is warm, colorful, and just the kind of cozy side dish that fits right in alongside turkey, stuffing, and all the holiday favorites.

Winter squash is one of the garden’s best cool-season treasures. Its naturally sweet, rich flavor becomes even better when roasted, especially with a touch of maple syrup to help the edges caramelize.

Creamy goat cheese and toasted pecans add a savory, slightly tangy contrast, while fresh thyme or parsley gives the finished dish a fresh pop of flavor. The result is simple enough for a weeknight dinner but special enough to earn a spot on the Thanksgiving table.

This recipe is also easy to make your own. Butternut, acorn, delicata, or another favorite winter squash can all work beautifully. Swap the goat cheese for feta, use walnuts instead of pecans, or add dried cranberries for a little extra holiday color.

One of the best things about winter squash is how well it keeps after harvest. Properly cured and stored varieties can last well beyond the end of the growing season, giving gardeners a delicious way to enjoy the harvest long after the vines have faded.

Thanksgiving is all about gathering around the table, and homegrown ingredients make those meals feel even more special. Whether your squash came straight from the garden or from your winter pantry, this easy roasted side is a delicious way to celebrate the season.

At Seeds 'n Such, we believe some of the best garden memories happen around the table. This Maple-Roasted Winter Squash is a simple way to bring a little garden-grown goodness to your Thanksgiving feast.

Maple-Roasted Winter Squash with Goat Cheese & Pecans

Ingredients

2 lbs winter squash, peeled and cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup chopped pecans
⅓ cup crumbled goat cheese
1 tablespoon fresh thyme or parsley

Instructions

Preheat oven to 425°F.

Spread the cubed winter squash in a single layer on a baking sheet.

In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, salt, and pepper.

Drizzle the mixture over the squash and toss until evenly coated.

Roast for 25–35 minutes, turning once halfway through, until the squash is tender and caramelized around the edges.

Transfer to a serving dish and top with chopped pecans, crumbled goat cheese, and fresh thyme or parsley.

Serve warm and enjoy alongside your favorite Thanksgiving dishes.