It really is as delicious as it is stunning!
Oddly enough, this roasted butternut squash recipe was actually the result of my newfound love for pomegranate arils (I was putting them on EVERYTHING!)
What started as a fun little experiment quickly turned into one of our family’s favorite fall sides and a new holiday staple at Thanksgiving and Christmas!
What makes this dish so special?
For starters, it’s unbelievably easy to make, yet looks absolutely stunning on the table with all the vibrant colors.
But the real magic is in the mix of flavors and textures: sweet, caramelized squash, creamy and tangy goat cheese, tart bursts of pomegranate, and crunchy walnuts. It’s the kind of side dish you’d expect to find at a fancy restaurant, but instead, you get to be the rockstar serving it up at home!
My wife and I are obsessed with a butternut squash side at our favorite local steakhouse. We’ve experimented a few times with little luck, but this recipe nailed it! We went with pecans, but followed everything else in the recipe to a T! Thanks, London! It was delish!!
– Ryan
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Butternut squash. You’ll want to grab a medium to large squash, around 3 pounds, this should give you about 2 pounds of cubed squash once it’s peeled. If it’s bigger, no worries! You can always freeze the extra for later.
- Sweetener. I tested this with honey, but pure maple syrup works great too.
- Nuts. Coarsely chopped walnuts give the perfect crunch, but pecans would be just as tasty.
- Herbs. Fresh rosemary is my top pick for this dish. If all you have is dried, that works too, you’ll just want to sprinkle a little less.
- Goat cheese. This tangy, creamy cheese pairs perfectly with the squash and pomegranate. Feta or gorgonzola are fun alternatives if you want to mix it up.
- Pomegranate seeds. Fresh or previously frozen arils both work. You can buy them prepped, but honestly, cutting a pomegranate yourself isn’t as scary as it seems (and it’s way more budget-friendly!)
Step-by-step Instructions
The basic steps for making butternut squash with goat cheese are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Cut the butternut squash into cubes.
You’ll either want to use a vegetable peeler to remove the skin or slice it off carefully with a knife. Then cut the butternut squash into 1-½ inch pieces. You should end up with about 5 cups worth.
Pro Tip: If you don’t already know how, you can learn how to cut a butternut squash!
Toss in the oil and seasonings.
Whisk together oil, honey, salt, and pepper in a large bowl. Add in the cubed squash and mix until all the chunks are well coated.
Bake in the oven until caramelized.
Place parchment paper on a large baking sheet and then arrange the coated squash in a single layer. Bake at 400°F oven for 25 minutes. You want the squash to be almost cooked, but not quite all the way at this point.
Remove the pan from the oven and add the nuts. Return to the oven and continue baking for another 5-10 minutes, or until the nuts become fragrant.
Pro Tip: While it’s not necessary, tossing the cubes halfway through baking ensures they all get evenly cooked and caramelized!
Assemble and serve!
Let the squash to cool a few minutes before transferring to a large serving bowl. Fold in the chopped rosemary, crumbled goat cheese, and Pomegranate seeds and then dig in!
Prep-Ahead and Storage Tips
- Prep ahead: You can peel and cube the squash a day in advance and store it in the fridge. Roast it just before serving for the best flavor. The walnuts can also be chopped ahead of time, and pomegranate arils can be prepped or bought ready-to-use.
- Storage: Leftovers (roasted squash only) keep well in an airtight container in the fridge for 3-4 days. Add goat cheese and pomegranate fresh when serving so they stay vibrant.
- Freezing: Roasted squash can be frozen for up to 2 months, but do not freeze the goat cheese or pomegranate, they’re best fresh!
- Reheating: Warm the roasted squash in a 350°F oven until heated through, about 10–15 minutes, then sprinkle with goat cheese and pomegranate before serving.
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Roasted Butternut Squash with Goat Cheese
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Ingredients
- 1 medium butternut squash about 2 pounds
- 2 tablespoons avocado oil
- 2 tablespoons honey
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup walnuts or pecans, coarsely chopped
- 2 teaspoons finely chopped fresh rosemary
- 4 ounces crumbled goat cheese crumbled
- ½ cup Pomegranate arils
Instructions
- Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
- Peel and cut butternut squash into 1 to 1 ½-inch cubes. You should end up with about 5 cups.1 medium butternut squash
- Add the oil, honey, salt, and pepper to a large bowl. Whisk to combine. Add the cubed squash and toss until well coated. Spread out onto the baking sheet in a single layer.2 tablespoons avocado oil, 2 tablespoons honey, 1 teaspoon salt, ¼ teaspoon black pepper
- Bake squash in the 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 and the squash is caramelized.¾ cup walnuts
- Let squash cool slightly before adding to a large serving bowl. Sprinkle with chopped rosemary, crumbled goat cheese, and Pomegranate arils. Serve immediately and enjoy!2 teaspoons finely chopped fresh rosemary, 4 ounces crumbled goat cheese, ½ cup Pomegranate arils
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Notes
- To Store: Refrigerate in an airtight container for up to 3-5 days.
- To Freeze: The completed recipe does not freeze well, however both the pomegranate arils and the butternut squash can be frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Yes! Cube and roast the squash a day ahead. Keep the goat cheese and pomegranate separate until serving.
Sure! Feta or gorgonzola are delicious alternatives, or leave it out if you prefer.
You can, but for the best flavor and color, add it right before serving.
My wife and I are obsessed with a butternut squash side at our favorite local steakhouse. We’ve experimented a few times with little luck, but this recipe nailed it! We went with pecans, but followed everything else in the recipe to a T! Thanks, London! It was delish!!
Yay! So happy to hear you enjoyed the recipe, Ryan! I’m so glad you were able to recreate a favorite at home. Thanks so much for taking the time to leave a comment and rating!
Excellent!
Very easy and extremely tasty!
A real crowd pleaser!
Yay! So happy to hear you enjoyed the recipe! This dish is perfect for a crowd. Thanks so much for taking the time to leave a comment and rating!
I’m prepping as much as possible to take dish to holiday potluck the next day.
1. DAY ONE: If the b’nut squash is roasted & refrigerated, & the walnuts are chopped & refrigerated, at what point do you roast the walnuts?
2. DAY TWO: Are walnuts roasted (or perhaps toasted in fry pan)? Then, assemble & use a microwave to heat everything except goat cheese & pomegranate toppings?
Excited to try your recipe…so colorful for holidays! Thanks!
My apologies for just now catching this! I hope you were able to figure it out, but in the future: I would chop/prep everything the day before and then add it to the oven the day of for the best taste and texture. You can go ahead and roast the walnuts ahead of time, but I would store them at room temperature. I’d avoid the microwave as this is going to drastically alter the texture of everything! Hope you are having a Happy Holiday season!