Roasted Butternut Squash with Pecans, Goat Cheese & Maple Syrup

Ingredients

• 1 butternut squash (around 3 pounds)
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons maple syrup
• Pinch of cayenne pepper
• 2 ounces goat cheese, crumbled
• 1/3 cup pecans, coarsely chopped and toasted
• 1 teaspoon dried thyme
• Olive oil, for toasting the pecans

Directions

• Preheat the oven to 425°F and adjust one rack to the lowest position.
• Prep the squash: trim both ends, peel completely (remove the white layer under the skin so only the orange flesh remains), cut in half lengthwise, remove the seeds, and slice both halves into 1/2-inch pieces. Place in a large bowl with the melted butter, salt, and pepper, and toss to coat.
• Arrange the squash on a baking sheet (or two) and roast on the bottom rack about 30 minutes to brown the bottoms, rotating the tray front to back halfway through. Flip each piece and roast about 15 more minutes until the other side is browned. Remove and turn off the heat.
• While the squash roasts, toast the pecans: place chopped pecans in a small skillet, drizzle with a bit of olive oil, and warm over medium heat, swirling, for a few minutes just until they begin to brown (don't burn them).
• Mix the maple syrup and cayenne together in a small bowl.
• Arrange the squash on a large platter, drizzle over the maple mixture, and sprinkle with the dried thyme, toasted pecans, and crumbled goat cheese.

Recipe from Industry Eats (adapted from America's Test Kitchen's The Complete Vegetarian Cookbook).