Description
This roasted butternut squash with goat cheese, pomegranates, and rosemary is a festive, flavor-packed side dish that’s creamy, tangy, sweet, and herby — perfect for holidays or cozy dinners.
Ingredients
• 10 cups chopped butternut squash (1 large/1360g)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 heaping cup pomegranate arils
• 1/2 cup crumbled goat cheese (2 oz)
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 2 tablespoons fresh rosemary, chopped
Instructions
1. Preheat oven to 375°F and line one or two baking sheets with parchment paper.
2. Peel and chop the butternut squash into 1-inch cubes.
3. Toss the cubes with olive oil, garlic powder, salt, and pepper directly on the baking sheet.
4. Spread squash in a single layer and roast for 35–45 minutes, stirring halfway through.
5. While squash roasts, whisk together lemon juice, balsamic vinegar, chopped rosemary, salt and pepper in a small bowl.
6. Once roasted and tender, transfer squash to a serving dish.
7. Drizzle with the dressing and gently toss to coat.
8. Sprinkle goat cheese and pomegranate arils on top and mix carefully.
9. Serve warm and enjoy!
Notes
– Use a sharp vegetable peeler and knife to prep squash more easily.
– Feta or ricotta salata can replace goat cheese.
– Add toasted walnuts or pepitas for crunch.
– Dried cranberries can replace pomegranate if unavailable.
– Best enjoyed fresh; store leftovers in fridge up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Method: Roasting
- Cuisine: American