We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 375 degrees Fahrenheit. Slice the acorn squash in half and scoop out the seeds. Drizzle the pulp side lightly with olive oil and salt both halves of the squash.
Place the pulp side face-down on a baking tray and bake until fork-tender (approximately 45 minutes at 375 degrees fahrenheit).
Remove the squash from the oven and scoop out all of the pulp into a small pot. Be cautious as the squash will be hot.
Turn the pot to low temperature and add butter. Mash the squash with a fork and stir until the butter is melted and the squash is creamy.
Add 1/4 cup goat cheese crumbles and stir until incorporated.
Season with salt, thyme, cinnamon, and a small dash of nutmeg (a little goes a long way!) to taste.
In a separate frying pan, heat olive oil over medium heat until hot and fragrant. Fry sage leaves for 5-10 seconds on each side, then remove and dry on a paper towel. Salt immediately. Have tongs ready to flip sage leaves and remove as they will burn quickly.
Optional: Toast walnuts in the sage olive oil over medium-low heat for 5-6 minutes.
Serve the mashed squash and top it with crispy sage leaves, toasted walnuts, and remaining goat cheese crumbles. You can even serve this alongside your favorite fall meal.
Want to keep this recipe for later? We can email it to you!
For a boost of flavor, toast the walnuts in the sage-infused olive oil. Walnuts are optional, but totally worth it!
A little nutmeg goes a long way, so use it sparingly.
How do I know when the squash is done baking?
The squash is done when it is fork-tender and the flesh is easily scoopable.
Is there a substitute for olive oil?
You can use any neutral oil like canola or vegetable oil, but olive oil adds a distinct flavor.
Hey, we’re Jake & Taylor! Heil’s Kitchen is where comfort food, fresh ingredients, and a little culinary chaos come together. Jake cooks, and Taylor makes sure the good ones actually get written down. Together we’re always coming up with something new to make. Some recipes are lighter, some are protein-packed, some are just completely indulgent. We love clever shortcuts, bold flavors, and food that feels special even on a regular Tuesday night. This page is not about perfection or food snobbery - just recipes we actually make, eat, and want to showcase.
...
