Roasted Butternut Squash with Goat Cheese

Original Post: https://www.evolvingtable.com/roasted-butternut-squash-goat-cheese/

Roasted butternut squash cubes with goat cheese, pomegranates, walnuts, and rosemary are in a white serving bowl.

5 from 9 votes

Roasted Butternut Squash with Goat Cheese

This Roasted Butternut Squash is my go-to fall side that somehow looks like it came from a fancy restaurant but takes minutes to throw together. Plus, it's a total crowd-pleaser thanks to a dreamy mix of caramelized squash, tangy goat cheese, tart pomegranate arils, and crunchy walnuts.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

1 medium butternut squash about 2 pounds
3 tablespoons avocado oil
3 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

Get Recipe Ingredients

Instructions

Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
Peel and cut butternut squash into ½-inch cubes. You should end up with about 5-6 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.
3 tablespoons avocado oil, 3 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

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.

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