Roasted Acorn Squash with Maple and Blue Cheese

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Roasted Acorn Squash with Maple and Blue Cheese
  • Servings

    4
  • Cheese Type

    Blue

Ingredients

1 acorn squash 

1/4 cup maple syrup, divided 

2 tablespoons butter, divided 

1 sprig fresh rosemary, leaves chopped 

3/4 cup Treasure Cave® Crumbled Blue Cheese, divided 

  • Servings

    4
  • Cheese Type

    Blue

Directions

Preheat the oven to 375oF. 

 

Split the squash in half from top to bottom and then split each half to produce 4 quarters. Brush each quarter with 1 1/2 teaspoons of the maple syrup and place them on a baking sheet. Place a 1/2 tablespoon butter pat on each quarter. Then, divide the rosemary leaves evenly among the quarters and sprinkle each with 2 tablespoons of the Treasure Cave® Crumbled Blue Cheese. 

 

Roast 3035 minutes or until tender. Sprinkle each with 1 tablespoon of the Treasure Cave® Crumbled Blue Cheese. Then, drizzle with the remaining maple syrup and serve hot. 

 

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