Recipe: Roasted Butternut Squash with Goat Cheese & Pomegranate Seeds
Looking for a delicious and elevated dish to bring to a holiday party? We’re sure this roasted butternut squash with goat cheese and pomegranate seeds will be a hit. The sweet and salty combo is bound to have your guests asking you to share this simple recipe! Squash is an understated seasonal highlight that adds variety to a holiday table. Pomegranates are a wonderfully vibrant, heart-healthy addition, while goat cheese makes for a bold and tangy pairing. Not entertaining during the holiday season? No problem. As written, the recipe serves 8-10, but can also be enjoyed as a starchy dinner side for 4 by simply halving the ingredients.
For other squash all-star side dishes, consider our roasted butternut squash with maple toasted pepitas.
Roasted Butternut Squash with Goat Cheese & Pomegranate Seeds
Serves 8-10
Ingredients:
- 1 large butternut squash
- 1/4 C avocado oil
- 3/4 tsp salt
- 3 oz goat cheese, crumbled
- 1/4 C pomegranate seeds
Directions:
- Preheat the oven to 375°F. Line a large baking sheet with tin foil.
- With a sharp knife, remove and discard the stem and bottom of the butternut squash.
- Use a vegetable peeler to remove the squash skin/peel and discard. Quarter squash lengthwise. Cut into similar-sized cubes. Spread in one layer on a prepared baking sheet.
- Drizzle with avocado oil. Sprinkle salt over the squash. Toss to coat.
- Roast 40 minutes or until the squash is fork-tender.
- Remove from the oven. Transfer squash to a serving dish.
- Top with goat cheese and pomegranate seeds.
TIP: Try adding spices or fresh herbs for your own unique twist!
Swaps:
- For the butternut squash: sweet potatoes
- For the goat cheese: feta cheese
