This simple recipe is an easy way to dress up butternut squash. Simply roast butternut squash pieces with olive oil and rosemary, then sprinkle with crumbled goat cheese and pomegranate arils. You'll have a dish that is pleasing to the palate and the eye!
Ingredients
- butternut squash - peeled, seeded, and: 2 cups (cut into 1-inch cubes)
- olive oil: 2 tsp
- fresh rosemary: 0.5 tsp (minced)
- salt and freshly ground black pepper: (to taste)
- crumbled goat cheese: 2 Tbsp
- pomegranate arils: 2 Tbsp
- sprigs of fresh rosemary: (for garnish, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Grease a 13 x 9 inch quarter sheet pan.
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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.
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Roast, uncovered, in the center of the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
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Transfer roasted squash pieces to a serving dish and sprinkle with goat cheese crumbles and pomegranate arils.
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Garnish with optional fresh rosemary sprigs, if desired, and serve.
