Description

This Roasted Butternut Squash with Goat Cheese recipe combines sweet and savory flavors with the earthy taste of roasted butternut squash, crunchy nuts, fresh rosemary, tangy goat cheese, and juicy pomegranate arils. It’s a vibrant and festive dish perfect as a side or a light vegetarian entree, showcasing a balance of textures and flavors with minimal prep and simple ingredients.

Ingredients

Scale

Squash and Seasoning

1 medium butternut squash (about 2 pounds)
3 tablespoons avocado oil
3 tablespoons honey
1 teaspoon salt
¼ teaspoon black pepper

Additional Toppings

¾ cup walnuts or pecans, coarsely chopped
2 teaspoons finely chopped fresh rosemary
4 ounces crumbled goat cheese
½ cup pomegranate arils

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Instructions

Preheat Oven: Preheat your oven to 400℉ (205℃) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
Prepare Squash: Peel the butternut squash and cut it into ½-inch cubes, aiming for approximately 5-6 cups of cubed squash to ensure even roasting.
Season Squash: In a large mixing bowl, whisk together the avocado oil, honey, salt, and black pepper until blended. Add the cubed butternut squash to the bowl and toss thoroughly to coat each piece evenly with the seasoned mixture.
Roast Squash: Spread the coated cubes in a single layer on the prepared baking sheet to allow for even cooking. Roast in the preheated oven for 25 minutes until the squash begins to soften and caramelize.
Add Nuts and Continue Roasting: Remove the baking sheet briefly and sprinkle the coarsely chopped walnuts or pecans evenly over the squash. Return to the oven and roast for an additional 5 to 10 minutes until the nuts are fragrant, toasted, and the squash reaches a caramelized golden brown color.
Assemble and Serve: Allow the roasted squash and nuts to cool slightly, then transfer to a large serving bowl. Sprinkle fresh rosemary, crumbled goat cheese, and fresh pomegranate arils over the top. Serve immediately to enjoy the contrast of the warm squash and cool toppings.

Notes

Use either walnuts or pecans based on preference or availability; both provide a delicious crunch.
Avocado oil is used for its high smoke point and subtle flavor, but olive oil can be a good substitute.
For a vegan version, substitute honey with maple syrup and omit goat cheese or use a vegan cheese alternative.
Ensure even size of squash cubes for uniform roasting.
Fresh rosemary adds a fragrant, piney aroma; dried rosemary can be used but should be added sparingly to avoid overpowering.
Serve this dish warm or at room temperature for best flavor.