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2 cups butternut squash - peeled, seeded, and cut into 1-inch cubes
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2 teaspoons olive oil
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½ teaspoon minced fresh rosemary
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salt and freshly ground black pepper to taste
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2 tablespoons crumbled goat cheese
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2 tablespoons pomegranate arils
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sprigs of fresh rosemary for garnish (optional)
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!
Vegetables · Squash · Winter Squash · Butternut Squash
| Prep Time: 15 mins |
| Cook Time: 30 mins |
| Servings: 3 |
| Total Time: 45 mins |
Ingredients
Ingredients List
Directions
Preheat the oven to 425 degrees F (220 degrees C). Grease a 13 x 9 inch quarter sheet pan.
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.
Roast, uncovered, in the center of the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
Transfer roasted squash pieces to a serving dish and sprinkle with goat cheese crumbles and pomegranate arils.
Garnish with optional fresh rosemary sprigs, if desired, and serve.
Cook's Note:
If you don't care for rosemary, substitute fresh thyme or oregano. Use sprigs of desired herbs to garnish.
Nutrition Facts (per serving)
Nutrition Facts
| 92 | Calories |
| 5g | Fat |
| 12g | Carbs |
| 2g | Protein |