Description
This Roasted Butternut Squash with Goat Cheese recipe offers a delightful combination of sweet, savory, and tangy flavors. Tender, caramelized butternut squash cubes are roasted with honey and avocado oil, topped with toasted walnuts, fresh rosemary, creamy goat cheese, and vibrant pomegranate arils. This dish is perfect as a side or a light vegetarian main, delivering a beautiful balance of textures and flavors in just 45 minutes.
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 the oven: Set your oven to 400℉ (200℃) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the butternut squash: Peel the butternut squash carefully, then cut it into ½-inch cubes. You should aim for approximately 5-6 cups of cubed squash for even roasting.
- Coat the squash: In a large bowl, whisk together avocado oil, honey, salt, and black pepper. Add the cubed squash to this mixture and toss thoroughly until all pieces are well coated with the flavorful glaze.
- Roast the squash: Spread the coated squash out in a single layer on the prepared baking sheet. Bake in the preheated oven for 25 minutes until the squash starts to caramelize.
- Add nuts and continue roasting: Sprinkle the chopped walnuts evenly over the partially roasted squash. Return to the oven and roast for another 5-10 minutes, or until the nuts are fragrant and the squash has deep caramelization.
- Assemble the dish: Remove the baking sheet from the oven and let the squash cool slightly. Transfer the roasted squash and nuts to a large serving bowl. Sprinkle finely chopped fresh rosemary, crumbled goat cheese, and pomegranate arils over the top.
- Serve: Serve immediately to enjoy the mix of warm, sweet roasted squash combined with the creamy cheese and fresh bursts of pomegranate.
Notes
- Choose either walnuts or pecans based on your preference; both provide a nice crunch and toasted flavor.
- If you prefer a vegan version, substitute goat cheese with a plant-based cheese alternative.
- You can prepare the butternut squash cubes a day ahead and store in the refrigerator to save time.
- If pomegranate arils are unavailable, dried cranberries can be used as a substitute for a similar tangy sweetness.
- Using avocado oil is preferred for its mild flavor and high smoke point, but olive oil can also be used.
