Roasted Butternut Squash with Goat Cheese, Pomegranate, and Rosemary
Description
Dress up roasted butternut squash with goat cheese, pomegranate, and rosemary for a festive side dish.
Ingredients
•
2 cups butternut squash - peeled, seeded, and cut into 1-inch cubes
•
2 teaspoons olive oil
•
1/2 teaspoon minced fresh rosemary
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salt and freshly ground black pepper to taste
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2 tablespoons crumbled goat cheese
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2 tablespoons pomegranate arils
•
sprigs of fresh rosemary for garnish (optional)
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Grease a 13 x 9 inch quarter sheet pan.
2
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
Roast, uncovered, in the center of the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
4
Transfer roasted squash pieces to a serving dish and sprinkle with goat cheese crumbles and pomegranate arils.
5
Garnish with optional fresh rosemary sprigs, if desired, and serve.