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Roasted Vegetable Stack of Butternut Squash, Zucchini & Potato with Goat Cheese & Honey Pecan Glaze

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A beautiful and flavorful vegetarian main dish featuring stacked rounds of roasted butternut squash, zucchini, and potato, layered with creamy goat cheese and topped with a sweet and crunchy honey pecan glaze.

Ingredients

Scale
  • For the Vegetables:
  • 1 medium butternut squash, neck only, sliced into 1/2-inch thick rounds
  • 2 large zucchini, sliced into 1/2-inch thick rounds
  • 3 large russet potatoes, peeled and sliced into 1/2-inch thick rounds
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • For the Honey Pecan Glaze:
  • 1/2 cup pecans, roughly chopped
  • 3 tablespoons honey
  • 1 tablespoon unsalted butter
  • Pinch of salt
  • For Assembly:
  • 4 oz goat cheese, crumbled
  • Fresh thyme leaves, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. Place the butternut squash, zucchini, and potato slices in a large bowl. Drizzle with olive oil, season generously with salt and pepper, and toss to coat evenly.
  3. Arrange the vegetable slices in a single layer on the prepared baking sheets. Roast for 25-30 minutes, flipping halfway through, until tender and lightly golden. Remove from oven and let cool slightly.
  4. While vegetables roast, make the glaze: In a small skillet over medium heat, toast the pecans for 3-4 minutes until fragrant. Add the honey, butter, and a pinch of salt. Cook, stirring constantly, for 1-2 minutes until bubbly and combined. Remove from heat.
  5. To assemble stacks: On a serving plate, place one slice of roasted potato. Top with a small amount of crumbled goat cheese. Add a slice of zucchini, more goat cheese, then a slice of butternut squash. Repeat to create 3-4 layers per stack, finishing with a butternut squash round. You should have 4-6 stacks total.
  6. Drizzle the warm honey pecan glaze over the top of each stack. Garnish with fresh thyme leaves and serve immediately.

Notes

You can prepare the roasted vegetables up to a day in advance and store them covered in the refrigerator. Reheat gently in a 350°F oven before assembling. For a vegan version, omit the goat cheese and use maple syrup instead of honey.

Nutrition

Find it online: https://cheerychop.com/roasted-vegetable-stack-goat-cheese-glaze/