Roasted Butternut Squash with Goat Cheese
User Reviews
5
Roasted Butternut Squash with Goat Cheese
Description
This recipe begins by peeling and cubing the butternut squash, which is then tossed with neutral cooking oil, honey, salt, and pepper to evenly coat. Roasting at 400°F caramelizes the natural sugars in the squash while softening it. Chopped walnuts or pecans are added partway through roasting to toast and release their nutty aroma and crunch.
Once roasted, the squash is slightly cooled and combined with finely chopped fresh rosemary, crumbled goat cheese, and pomegranate seeds. The goat cheese lends a creamy tang that contrasts with the sweet honey-glazed squash and the bright, juicy bursts from the pomegranate. The rosemary adds an earthy herbal note.
This dish serves well as a side, complementing a range of main courses with its balance of sweet, savory, and tart elements and diverse textural components. It can be prepared ahead and stored refrigerated, although freezing is not recommended for the completed dish due to changes in texture. However, individually the squash or pomegranate seeds can be frozen separately if desired.
Ingredients
- 1 butternut squash about 2 pounds
- 2 Tbsp. neutral cooking oil generic cooking oil
- 2 Tbsp. honey
- 1 tsp. salt
- ¼ tsp. black pepper
- ¾ cup walnuts or pecans, coarsely chopped
- 1 ½ tsp. rosemary fresh, finely chopped
- 2 oz. goat cheese crumbled
- ¼ - ½ cup pomegranate seeds
Instructions
- Preheat the oven to 400 degrees.
- Peel and cut butternut squash into 1 - 1 ½ inch chunks. You should end up with about 5 cups.
- Add oil, honey, salt, and pepper to a large bowl. Whisk to combine. Add cubed squash and toss until well coated.
- Line a large baking sheet with parchment paper and place coated squash in a single layer.
- Bake in a preheated oven for 25 minutes. Sprinkle chopped nuts evenly over the squash and continue roasting for another 5-10 minutes, or until the nuts become fragrant.
- Let squash cool slightly before adding to a large serving bowl. Toss with chopped rosemary, crumbled goat cheese, and Pomegranate seeds. Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- The finished dish does not freeze well; freeze butternut squash and pomegranate seeds separately if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 360mg | 15% |
| Potassium | 540mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 13428IU | 269% |
| Vitamin C | 28mg | 31% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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