Take-out Tuesday, Acorn Squash Glazed with Maple, Bleu Cheese & Pecans

If you are still planning your Thanksgiving menu, this squash dish is worth considering

First of all it’s REALLY easy  πŸ’…

Secondly, it only takes minutes to prepare   πŸ•

And third it’s insanely good!  Win Win Win!  🎰

Before we go any further, let me just say that if you don’t like bleu cheese that is totally ok!!

I feel really sorry for you because bleu cheese is one of the greatest culinary delights on the planet

You can skip the cheese altogether or sub a quality Parmesan

You can also change or eliminate the nuts

Make sure your knife is very sharp, and cut slices off each end*

*if the squash is too difficult to cut, pierce it in 4-5 places with knife tip and microwave it for 5 minutes

Cut  squash in half and scoop out seeds

Score the flesh to give the maple butter more crevices to seep into

Pour or brush the cut surface of squash with maple butter and let the excess pool in the center

Bake for 30 minutes, then baste all over, using a spoon to get sauce from the center

Continue to bake another 20 minutes, then sprinkle with pecans and bleu cheese

Return to oven for 5-10 minutes to melt cheese

You might think that 1/2 of a squash is too much, but we didn’t!

For Thanksgiving, or smaller servings you can cut the squash into rings instead, see variation in the recipe below

This recipe was adapted from Recipe for Perfection

Acorn Squash Glazed with Maple Butter, Bleu Cheese and Pecans

Wonderful fall comfort food!
Prep Time 5 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American


  • 1 squash per every 2 people
  • for each squash:
  • 1 T unsalted butter melted
  • 1 T maple syrup
  • 1-2 oz bleu or gorgonzola cheese cut into crumbles or substitute Parmesan or feta
  • 1/4 cup pecan pieces or candied pecan pieces
  • pinch sea salt or kosher salt


  • Cut a thin slice off each end of squash and slice in half. Scoop out seeds.
  • Line a baking sheet with parchment or foil. Place squash on pan.
  • Mix butter, salt and syrup and brush over halves, letting extra puddle in the bottom of squash halves.
  • Bake at 400 degrees for 30 minutes. Baste with maple butter and return to oven for 20 more minutes.
  • Cover squash with pecans and bleu cheese, lower temp to 375 degrees and return squash to oven for no longer than 10 minutes. Serve warm. One squash half will serve 1 or can be cut in half to serve 2.


Cut squash into 1 1/2 inch thick rings, remove seeds and strings, and place on lined baking sheet or shallow pan. Brush with maple butter and cook for 15 minutes, turn over and baste again. After 30 minutes, squash should be done. Sprinkle with bleu cheese and pecans and return to oven for 10 minutes. Serve 1-2 rings per person. 1 squash will yield 6-8 rings, serving 3-4 or 6-8
Keyword acorn squash, bleu cheese, butter, maple syrup, pecans, side dish, Thanksgiving

Are you cooking the entire meal, or maybe bringing a dish?

My son will be doing the turkey, potatoes, and dessert, and I plan to keep my part as simple as possible by choosing easy recipes like this, and amping up a prepared stuffing mix


πŸ¦ƒ   🍁   🏈   πŸ¦ƒ   🍁   🏈

I will be joining these fabulous parties and blogs:

Rustic and RefinedMerry Monday,  Between Naps on the Porch,   Make it Pretty Monday

Coastal Charm,   Cooking and Crafting with J&J,    Celebrate and Decorate,

Delicious Dishes Recipe Party   Oh My Heartsie Girl   Full Plate Thursday

Thursday Favorite Things  Creatively Crafty  Foodie Friday & Everything Else 

Home Matters    Share it One More Time   Sundays at Home












17 Responses to “Take-out Tuesday, Acorn Squash Glazed with Maple, Bleu Cheese & Pecans”
  1. Mary says:

    Jenna, I had to chuckle over: “I feel really sorry for you because bleu cheese is one of the greatest culinary delights on the planet”. We’re fans too and your easy squash recipe sounds delicious with the maple butter, blue cheese & pecans. I might have to add a little bacon too πŸ™‚ Aren’t you thankful that your son loves to cook and will prepare part of the Thanksgiving feast?

    • πŸ˜‚ yes, I really can’t imagine not liking bleu cheese since I’m addicted to it, but I certainly understand because there are plenty of things I don’t like~ I am thankful for my son the chef, and my husband too, but sometimes I have to fight to get in the kitchen! A good problem to have!

  2. Jenna, I like the easy and it only takes minutes part! It looks and sounds delicious…maple syrup and pecans are a winning combo! I am hosting and will prepare all the food.

  3. This is ALL MY FAVORITE THINGS in one yummy sounding dish. Thank you!

  4. Cyndi Raines says:

    This sounds wonderful and I will try, but will substitute the Bleu cheese. Sorry, just can’t develop a liking for it.

  5. Sharon Mann says:

    Oolala….this dish looks delicious!

  6. thefrenchhutch says:

    Oh goodness, your squash is making hungry! Looks amazing and has to be delicious! A perfect side for Thanksgiving……..

  7. Ricki Treleaven says:

    I bet your kitchen smells like heaven after baking this delightful dish! Yummy, Jenna!

  8. Lynn says:

    Lovin’ the microwave tip! Sounds like a great side dish Jenna:@)

  9. Jodi says:


  10. Jill Kuhn says:

    Oh, my, this looks so delightful!! πŸ˜„ Yum! I’m a big blue cheese fan! Thanks for the recipe, Jenna! ❀️

  11. Julie says:

    This sounds and looks super yummy! I love ever single ingredient! I may have to try to make it!

  12. Miz Helen says:

    I love these cheese combinations for this special Acorn Squash. Thanks so much for sharing this recipe with us at Full Plate Thursday! Have a great week and come back to see us real soon!
    Miz Helen

Check out what others are saying...
  1. […] Acorn Squash Glazed with Maple, Bleu & Pecans […]

  2. […] Acorn Squash Glazed with Maple, Bleu Cheese and Pecans […]

  3. […] Acorn Squash with Maple, Bleu Cheese & Pecans […]

Leave a Reply to Throwback Thursday, Must Make Maple Recipes | The Painted Apron Cancel reply

%d bloggers like this: