Roasted Squash with Pear and Blue Cheese Streusel
Easy Roasted Squash with Pear and Blue Cheese Streusel! I decadent toppings for roasted squash of all varieties, although I think it goes great with acorn squash the best!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 3 squash acorn or carnival, acorn squash are sweeter
- 2 tablespoons olive oil
- 1 ripe pear any variety
- 1/2 cup chopped walnuts
- 2 tablespoons brown sugar
- 1/8 teaspoon ground cumin
- 2/3 cup crumbled blue cheese
- Salt and pepper
Preheat the oven to 400 degrees F. Cut each squash into quarters and scoop out the seeds. Then place the squash pieces on a rimmed baking sheet and drizzle with olive oil. Salt and pepper liberally.
Roast the squash for 40-45 minutes, until fork tender. Meanwhile, dice the pear and mix it with the walnuts, brown sugar, 3/4 teaspoon sea salt, and cumin. Once the squash is tender scoop the pear mixture into the cavity of each squash wedge and top with blue cheese.
Bake again for 10-15 minutes to soften and toast the cheese. Serve warm.
Serving: 1wedge | Calories: 101kcal | Carbohydrates: 6.7g | Protein: 3.2g | Fat: 7.6g | Saturated Fat: 1.9g | Cholesterol: 6mg | Sodium: 105mg | Fiber: 1.2g | Sugar: 3.2g