Roasted Butternut Squash with Goat Cheese, Pomegranate, and Rosemary
Dress up roasted butternut squash with goat cheese, pomegranate, and rosemary for a festive side dish.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
92 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Grease a 13 x 9 inch quarter sheet pan.
Step 2
Combine butternut squash, olive oil, rosemary, salt, and pepper in a bowl; toss until well combined. Spread oiled and seasoned butternut squash pieces in a single layer on the prepared pan.
Step 3
Roast, uncovered, in the center of the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
Step 4
Transfer roasted squash pieces to a serving dish and sprinkle with goat cheese crumbles and pomegranate arils.
Step 5
Garnish with optional fresh rosemary sprigs, if desired, and serve.
Ingredients
2 teaspoons olive oil
salt and freshly ground black pepper to taste
2 tablespoons crumbled goat cheese
2 tablespoons pomegranate arils
0.5 teaspoon minced fresh rosemary
2 cups butternut squash - peeled, seeded, and cut into 1-inch cubes
