Print: Roasted Butternut Squash with Goat Cheese, Pomegranate, and Rosemary

This simple recipe is an easy way to dress up butternut squash. Simply roast butternut squash pieces with olive oil and rosemary, then sprinkle with crumbled goat cheese and pomegranate arils. You'll have a dish that is pleasing to the palate and the eye!

Prep

15 min

Cook

32 min

Servings

Difficulty

Medium

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 Preheat the oven to 425 degrees F (220 degrees C). Grease a 13 x 9 inch quarter sheet pan.
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 Roast, uncovered, in the center of the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
4 Transfer roasted squash pieces to a serving dish and sprinkle with goat cheese crumbles and pomegranate arils.
5 Garnish with optional fresh rosemary sprigs, if desired, and serve.

Nutrition per serving

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