Impress your family members with this gorgeous roasted buttercup squash side dish. Skin-on, the squash is sliced into half-moons then roasted until tender and caramelized. Then it is drizzled with a touch of maple syrup and served topped with creamy goat cheese and chopped pecans. It’s easy enough to enjoy with a weeknight meal, but elevated enough for or a holiday dinner!

roasted buttercup squash slices on a serving tray topped with crumbled goat cheese and chopped pecans

No boring sides!

I love a side dish. I think it’s the registered dietitian in me, because a lot of side dishes are veggies. Here’s the thing though, they [sides and veggies] shouldn’t have to be boring. Steamed, unseasoned veg are a thing of the past! If you’re looking for nourishing side dishes that taste really good too, you’re in the right place. Think garlicky sautéed kale and spinach, warm roasted brussels sprout salad, and this squash.

roasted buttercup squash slices on a serving tray topped with crumbled goat cheese and chopped pecans

Squash is a staple in my family’s holiday meals, but it’s usually just steamed then mashed. Here, we’re leaving the edible skin on (no tedious peeling required) and roasting it in the oven instead. And to upgrade the flavour experience of the roasted buttercup squash, I added maple syrup, goat cheese, and pecans to the dish. It looks (and tastes!) fancy, but it’s really really easy.

ingredients for roasted buttercup squash slices with pecans and goat cheese

Roasting a buttercup squash in slices:

buttercup squash cut into thirds and scooped out
You’ll need a sharp knife to cut through the skin and slice the squash into half or thirds. Then use a spoon to scoop out the seeds and inner fibrous bits.
buttercup squash slices in a bowl with olive oil, salt and pepper
Once the seeds are removed, you can slice the squash into half-moon-shaped slices that are about 1/2 to 1-inch thick. Drizzle them with oil and toss with salt and pepper. You can add any other seasonings that you’d like here.
buttercup squash slices on a baking sheet
Arrange on a parchment-lined baking sheet, ensuring that the slices are spaced evenly to encourage even roasting and to allow the slices to caramelize.
roasted buttercup squash slices drizzled with maple syrup
The slices will take about 35 minutes to roast, and they’re done when the squash flesh is golden, tender but not mushy, and slightly caramelized on the outside.
roasted buttercup squash slices on a serving dish topped with chopped pecans and crumbled goat cheese
Now for the fun part: Give the roasted squash a little drizzle of pure maple syrup, then transfer to a serving dish. Use clean hands to crumble on the goat cheese, followed by the chopped pecan pieces. If it’s the holidays, garnishing with sprigs of fresh thyme looks lovely!

Tips for Success:

  • Before roasting, toss the squash slices well with the olive oil, salt, and pepper. We want each slice to be coated the same!
  • Try to slice the squash evenly to ensure even cooking. We don’t want some of the pieces too firm and some overcooked!
  • Flip the squash slices halfway through cooking. This way both sides of each slice get roasted evenly.
roasted buttercup squash slices topped with goat cheese and pecan pieces

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roasted buttercup squash slices on a serving tray topped with crumbled goat cheese and chopped pecans

Roasted Buttercup Squash Slices with Pecans and Goat Cheese

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Impress your family members with this gorgeous roasted buttercup squash side dish. Skin-on, the squash is sliced into half-moons then roasted until tender and caramelized. Then it is drizzled with a touch of maple syrup and served topped with creamy goat cheese and chopped pecans. It's easy enough to enjoy with a weeknight meal, but elevated enough for or a holiday dinner!
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Ingredients

  • 1 medium buttercup squash
  • 2 tbsp olive oil
  • Salt and pepper
  • 2 tbsp pure maple syrup
  • 1/3 cup goat cheese, crumbled
  • 1/3 cup pecans, chopped

Equipment

Instructions 

  • Preheat the oven to 425F. Line a baking sheet with parchment paper. Remove the stem, slice the butternut squash in half (or thirds!) and scoop out the seeds and fibrous bits with a spoon.
    buttercup squash cut into thirds and scooped out
  • Cut each squash half into half-moon shaped slices, about 1/2-inch thick. Toss the butternut squash with olive oil, salt, and pepper and arrange evenly on the prepared baking sheet.
    buttercup squash slices in a bowl with olive oil, salt and pepper
  • Bake the squash slices at 425F for 35-40 minutes, flipping them over halfway.
    buttercup squash slices on a baking sheet
  • When finished roasting, drizzle the roasted squash with the maple syrup.
    roasted buttercup squash slices drizzled with maple syrup
  • Transfer to a serving dish. Sprinkle the squash with crumbled goat cheese and chopped pecans, and then serve.
    roasted buttercup squash slices on a serving dish topped with chopped pecans and crumbled goat cheese
Cuisine: Gluten-Free, Vegetarian
Course: Side Dish
Author: Hannah Magee, RD
Did you make this recipe?Be sure to take a photo and tag me at @hannahmagee_rd so I can see!