Roasted Butternut Squash with Goat Cheese
Roasted Butternut Squash with Goat Cheese is a simple recipe that packs in tons of flavor! Serve this easy and healthy side dish for holidays like Thanksgiving and Christmas, or whip it up for a weeknight meal.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: American
Servings: 6 servings
- 1 butternut squash about 2 pounds
- 2 Tbsp. 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
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!
- 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.
Calories: 246kcal | Carbohydrates: 23g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 360mg | Potassium: 540mg | Fiber: 4g | Sugar: 8g | Vitamin A: 13428IU | Vitamin C: 28mg | Calcium: 105mg | Iron: 2mg