Roasted Butternut Squash with Goat Cheese, Pecans, and Maple

Name: Roasted Butternut Squash with Goat Cheese, Pecans, and Maple
Yield: Serves 4 to 6
Ingredients: 1 large (2 1/2- to 3-pound), butternut squash; 3 tablespoons, unsalted butter, melted; 1/2 teaspoon, salt; 1/2 teaspoon, pepper; 2 tablespoons, maple syrup; Pinch, cayenne pepper; 1 1/2 ounces, goat cheese, crumbled (1/3 cup); 1/3 cup, pecans, toasted and chopped coarse; 2 teaspoons, fresh thyme leaves

Side Dishes
Vegetables
Vegetarian

By Dan Souza ･ Appears in Cook's Illustrated January/February 2014

For great caramelization, don’t drown squash in sugar or syrup. Instead, sharpen your knife.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 4 to 6

TIME 1½ hours

Roasted Butternut Squash with Goat Cheese, Pecans, and Maple

Why This Recipe Works

This is a members' feature.