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

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.