Description
A delicious and vibrant Roasted Butternut Squash with Goat Cheese recipe featuring caramelized squash, crunchy walnuts, fresh rosemary, and sweet pomegranate arils. Perfect as a flavorful side dish or a light vegetarian meal.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash (about 2 pounds)
- 3 tablespoons avocado oil
- 3 tablespoons honey
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup walnuts (or pecans, coarsely chopped)
- 2 teaspoons finely chopped fresh rosemary
- 4 ounces crumbled goat cheese
- ½ cup pomegranate arils
Instructions
- Preheat Oven: Preheat the oven to 400℉ and line a large baking sheet with parchment paper to prepare for roasting.
- Prepare Squash: Peel the butternut squash and cut it into ½-inch cubes, yielding about 5-6 cups of squash pieces.
- Toss Squash: In a large bowl, whisk together avocado oil, honey, salt, and black pepper. Add cubed squash and toss to coat evenly.
- Roast Squash: Spread the coated squash in a single layer on the prepared baking sheet. Bake for 25 minutes.
- Add Nuts: Sprinkle the coarsely chopped walnuts evenly over the squash and continue roasting for an additional 5-10 minutes until the nuts are fragrant and the squash caramelized.
- Assemble and Serve: Let the roasted squash cool slightly before transferring to a large serving bowl. Sprinkle with fresh rosemary, crumbled goat cheese, and pomegranate arils. Serve immediately and enjoy!
Notes
- Substitute walnuts with pecans for a different nutty flavor.
- Adjust honey for sweetness preference.
- Use parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
- This recipe works well as a vegetarian side or light main course.
- Ensure squash cubes are uniform in size for even roasting.
