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Roasted Butternut Squash with Goat Cheese, Pomegranate, and Rosemary
Roasted Butternut Squash with Goat Cheese, Pomegranate, and Rosemary
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate roasted butternut squash with creamy goat cheese, sweet pomegranate, and fragrant rosemary for a vibrant and elegant side dish.
Ingredients:
  • 2 cups butternut squash - peeled, seeded, and cut into 1-inch cubes
  • 2 teaspoons olive oil
  • 0.5 teaspoon minced fresh rosemary
  • 2 tablespoons crumbled goat cheese
  • 2 tablespoons pomegranate arils
  • sprigs of fresh rosemary for garnish (optional)
Instructions:
  • Preheat your oven to 425 degrees F (220 degrees C) and grease a 13 x 9 inch quarter sheet pan.
  • Toss together butternut squash, olive oil, rosemary, salt, and pepper until evenly coated. Arrange the seasoned butternut squash pieces in a single layer on the baking sheet.
  • Roast the squash in the center of the preheated oven until it's tender and lightly browned, for 25 to 30 minutes.
  • Place the roasted squash pieces in a serving dish and generously sprinkle with goat cheese crumbles and juicy pomegranate arils.
  • If desired, add a decorative touch with fresh rosemary sprigs before serving.

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