Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese

If you’re looking for a showstopping side that brings autumn’s very best flavors to your table, you’ll want to make this quash with Maple Walnuts and Goat Cheese over and over again. Imagine caramelized butternut squash, nutty Brussels sprouts, and tender zucchini roast together until golden and sweet, all topped with crunchy maple-glazed walnuts and creamy goat cheese. It’s savory, sweet, a little tangy, and impossible to resist—perfect for dinner parties, holiday feasts, or just making a regular weeknight a little more special.

Ingredients You’ll Need

What really makes this dish shine is how each simple ingredient brings its own magic—whether it’s the vegetables’ earthy sweetness, the rich crunch of candied walnuts, or goat cheese melting into creamy bliss. Here’s what you’ll need to create quash with Maple Walnuts and Goat Cheese:

• Zucchini: Sliced into rounds, it becomes tender and soaks up the lovely seasonings.
• Brussels sprouts: Halved and roasted, these add a nutty depth that marries beautifully with the maple walnuts.
• Butternut squash: Cubed, it brings vibrant color and a natural sweetness that pairs perfectly with savory and tangy notes.
• Olive oil: Helps everything caramelize and gives a luscious richness.
• Salt and pepper: Essential for amplifying all the natural flavors.
• Dried thyme: Gives subtle aromatic warmth without overpowering any other ingredient.
• Garlic powder: Adds a mellow, garlicky background that everyone adores.
• Walnuts: Roughly chopped, they provide that irresistible crunchy contrast.
• Pure maple syrup: For that signature maple-caramel coating on the walnuts—don’t skimp on quality!
• Cinnamon: Just a touch, to warm up the whole flavor profile.
• Goat cheese: Crumbled, it adds creamy, tangy richness to every bite.
• Balsamic glaze (optional): Drizzling a bit brings brightness and balances the dish beautifully.

How to Make Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese

Step 1: Roast the Vegetables

Start things off by preheating your oven to 400°F (200°C). In a large bowl, toss together your zucchini slices, halved Brussels sprouts, and butternut squash cubes with olive oil, salt, pepper, thyme, and garlic powder. Make sure everything is evenly coated—this is what helps the veggies roast up with lovely, caramelized edges. Spread them in a single layer on a large baking sheet, giving them some breathing room so they’ll brown instead of steam. Roast for 25-30 minutes, stirring halfway through, until they’re golden and fork-tender with beguiling browned spots.

Step 2: Prepare the Maple Walnuts

While your veggies are roasting and the kitchen is filling with amazing aromas, grab a small skillet and toast the walnuts over medium heat for just about a minute or two—enough to wake up their crunch and nuttiness. Then, drizzle in the maple syrup, add a sprinkle of cinnamon and a pinch of salt, and stir until every piece is glossy and fragrant. Cook for another couple of minutes; the syrup thickens and clings to the walnuts, making a sticky, sweet coating that will seriously up the wow-factor of your quash with Maple Walnuts and Goat Cheese. Set aside and let them cool, but good luck not snacking!

Step 3: Assemble the Dish

Once your vegetables are perfectly roasted, gather them into a serving dish, making a generous, colorful base. Then, scatter the maple-glazed walnuts all over the top, so every forkful promises a surprise crunch. Sprinkle crumbled goat cheese liberally for that creamy tang, and—if you’re feeling extra fancy—drizzle a ribbon of balsamic glaze for an eye-catching finishing touch. The combination is vibrant, festive, and utterly irresistible.

How to Serve Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese

Garnishes

One of the joys of quash with Maple Walnuts and Goat Cheese is that it already looks like a gorgeous centerpiece. Still, a shower of freshly chopped herbs—think flat-leaf parsley or chives—adds a burst of color and a fresh lift. For even more texture, a few extra crumbles of goat cheese or some pomegranate seeds can make your platter feel truly celebratory.

Side Dishes

This dish is a standout next to roast chicken, glazed ham, or grilled salmon. It also shines on a vegetarian spread with quinoa pilaf, wild rice, or a bright green salad. The sweet-savory notes of quash with Maple Walnuts and Goat Cheese play nice with almost any seasonal entrée.

Creative Ways to Present

Serve quash with Maple Walnuts and Goat Cheese as an eye-catching side on a large platter, or spoon it into mini bowls or ramekins for individual servings at a dinner party. Layer leftovers onto slices of toasted sourdough for a decadent open-faced lunch, or toss the veggies and walnuts into a leafy salad for a hearty, next-day meal.

Make Ahead and Storage

Storing Leftovers

If you’ve got some extra quash with Maple Walnuts and Goat Cheese, simply transfer the cooled vegetables and nuts to an airtight container and refrigerate for up to 3 days. Keep the goat cheese and any balsamic glaze in a separate small container, if possible, to preserve their texture.

Freezing

While the vegetables freeze reasonably well, the walnuts and goat cheese are best added fresh after reheating. Freeze the roasted veggies in a resealable freezer bag for up to 2 months. When ready to enjoy, add fresh walnuts and goat cheese for that perfect contrast in texture and flavor.

Reheating

To reheat, spread the veggies on a baking sheet and warm in a 350°F (175°C) oven until heated through—about 10-12 minutes. This brings back a bit of the caramelized edges. Add the maple walnuts and goat cheese after reheating, and finish with a fresh drizzle of balsamic glaze.

FAQs

Can I use different vegetables for this recipe?

Absolutely! Feel free to swap in sweet potatoes, carrots, or parsnips if you don’t have butternut squash or zucchini on hand. The key is to stick with hearty veggies that roast up well while delivering great sweetness and texture within quash with Maple Walnuts and Goat Cheese.

What can I use instead of goat cheese?

Feta is a great alternative, adding a similar tangy creaminess, or you could even try small dollops of ricotta for a milder touch. If you’re dairy-free, try sprinkling the dish with toasted seeds or a swirl of cashew cream for richness.

How can I make this dish vegan?

Quash with Maple Walnuts and Goat Cheese is easy to veganize: just use your favorite plant-based cheese, or skip the cheese entirely and add extra maple walnuts or some roasted pepitas for a crunchy, creamy element.

Can I prep any of the elements ahead of time?

Definitely! You can roast the vegetables and make the maple walnuts a day ahead. Store them separately in airtight containers and assemble with goat cheese and glaze just before serving for the freshest texture and flavor.

Is this dish gluten free?

Yes, everything in this recipe is naturally gluten free, making quash with Maple Walnuts and Goat Cheese a fantastic choice for sharing at gatherings where dietary needs vary.

Final Thoughts

From its jewel-like colors to that incredible medley of flavors, quash with Maple Walnuts and Goat Cheese just begs to be made, shared, and thoroughly enjoyed. Whether you’re after a showoff holiday side or a creative way to bring more vegetables to your family table, this dish is always a winner. Give it a go, and don’t be surprised if it steals the spotlight!

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