Name: Roasted Butternut Squash with Goat Cheese, Pomegranate, and Rosemary
Prep time: 15 min
Cook time: 15 min
Yield: 3
Ingredients: Butternut squash - peeled, seeded, and cut into 1-inch cubes - 2 cups; Olive oil - 2 teaspoons; Minced fresh rosemary - ½ teaspoon; Salt and freshly ground black pepper to taste - ½ teaspoon; Crumbled goat cheese - 2 tablespoons; Pomegranate arils - 2 tablespoons; Sprigs of fresh rosemary for garnish (optional) - 2 tablespoons

Roasted Butternut Squash with Goat Cheese, Pomegranate, and Rosemary

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Butternut Squash with Goat Cheese, Pomegranate, and Rosemary

1. Butternut squash - peeled, seeded, and cut into 1-inch cubes - 2 cups

2. Olive oil - 2 teaspoons

3. Minced fresh rosemary - ½ teaspoon

4. Salt and freshly ground black pepper to taste - ½ teaspoon

5. Crumbled goat cheese - 2 tablespoons

6. Pomegranate arils - 2 tablespoons

7. Sprigs of fresh rosemary for garnish (optional) - 2 tablespoons

How to cook deliciously - Roasted Butternut Squash with Goat Cheese, Pomegranate, and Rosemary

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Grease a 13 x 9 inch quarter sheet pan.

2. Stage

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. Stage

Roast, uncovered, in the center of the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

4. Stage

Transfer roasted squash pieces to a serving dish and sprinkle with goat cheese crumbles and pomegranate arils.

5. Stage

Garnish with optional fresh rosemary sprigs, if desired, and serve.