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 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Main Course
Cuisine: American
Servings: 12
Calories: 101kcal
Author: Sommer Collier
Ingredients
3squashacorn or carnival, acorn squash are sweeter
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.