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Butternut squash, goat cheese, and pomegranate are served for a holiday recipe.
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5 from 6 votes

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
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings

Ingredients

  • 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

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

  • 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

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