Roasted Butternut Squash with Goat Cheese, Pomegranate, and Rosemary

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
  • sprigs of fresh rosemary for garnish (optional)

Categories

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