Roasted Butternut Squash with Goat Cheese, Pomegranate, and Rosemary

Ingredients

• 2 cups butternut squash - peeled , seeded, and cut into 1-inch cubes
• 2 teaspoons olive oil
• 0.5 teaspoons minced fresh rosemary
• salt and freshly ground black pepper to taste
• 2 tablespoons crumbled goat cheese
• 2 tablespoons pomegranate arils
• sprigs of fresh rosemary for garnish , optional

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Grease a 13 x 9 inch quarter sheet pan.

2. 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.

3. 3

   Roast, uncovered, in the center of the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

4. 4

   Transfer roasted squash pieces to a serving dish and sprinkle with goat cheese crumbles and pomegranate arils.

5. 5

   Garnish with optional fresh rosemary sprigs, if desired, and serve.