My wish to you this Valentines is to enjoy a week filled with sweet treats with the ones you love. Let me count the ways you can enjoy the sweet treat of winter squash…
Winter Squash, you’re at the top of my list of foods that make my heart sing.
Oh how I love you. Let me count the ways:
You smell like buttery popcorn when you roast
You taste like warm roasted nuts and comfort my soul
You are sweet like candy but full of all the good stuff
I know love when I top you with brown butter and creamy goat cheese
This Valentine’s, you’ll want to devour our roasted winter squash, topped with brown butter, cayenne, warmed goat cheese and candied pecans. Make this for a loved one and they’ll be your fan forever!
Still need a card for someone this week? We created this free printable card, just for you!
- 1 acorn squash
- 1 small kabocha squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 stick of butter
- ⅛ teaspoon cayenne pepper
- 5 oz goat cheese (brought to room temperature)
- 1 cup pecans
- 2 tablespoons hazelnut oil (or olive oil, or your favorite oil)
- ¼ cup brown sugar
- ½ tablespoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
- Preheat oven to 400F.
- Cut each squash in half and remove the seeds. Cut the squash into 3 inch slices (skin on). Drizzle with 2 tablespoons olive oil and 1 teaspoon of salt and place on a parchment lined baking sheet.
- Roast squash at 400F for 40 minutes.
- While the squash is roasting, mix the pecans in the sugar and spice mixture and set aside.
- Remove the goat cheese from the refrigerator to come to room temperature.
- Cube the butter to be ready to brown it. Review our technique time-out for how to brown butter.
- Once the squash have roasted, set aside to cool slightly.
- Turn the oven down to 350F.
- Roast the pecans in their sugar and spice mixture for 10 minutes. Keep an eye on them so they do not burn!
- Cut the squash from its skin and cut into medium sized chunks and place in a bowl.
- Brown the butter while you are waiting for the pecans to roast. Follow our technique timeout on how to brown butter.
- To serve: toss the squash in brown butter in a bowl. Next, place a heaping pile of the tossed squash on a plate. Dollop pieces of goat cheese on top, sprinkle some cayenne pepper, and top with candied pecans.
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