Roasted Butternut Squash with Goat Cheese & Pomegranates

About This Recipe

This roasted butternut squash with goat cheese, pomegranates, and rosemary makes an absolutely delicious, simple, and flavorful dish. Make it for an easy and healthy Thanksgiving and holiday side dish or for weeknight meals for fall and winter. Gluten-free and vegetarian.

Ingredients

• 10 heaping cups chopped butternut squash ((1 large/1360 grams))
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 heaping cup pomegranate arils
• 1/2 cup crumbled goat cheese ((2 ounces))
• salt and pepper, to taste
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 2 tablespoons fresh rosemary, roughly chopped
• salt and pepper, to taste

Instructions

1. Preheat oven to 375 degrees Fahrenheit and line 1-2 baking sheets with parchment paper.
2. Peel and chop your butternut squash into 1-inch size pieces. See notes below on the easiest way to do this.
3. Roast butternut squash. Toss the squash cubes with oil, garlic powder, salt, and pepper and mix well to combine. I like to do this on the baking sheet to save dirtying another dish. Spread it evenly on the baking sheets in a single layer and bake for 35-45 minutes or until fork-tender, stirring around 20 minutes.
4. While the squash bakes, make the dressing. In a small jar or bowl, whisk together the lemon juice, balsamic, rosemary, and salt and pepper.
5. Assemble. Once the squash is done, transfer it to a baking dish or serving bowl. Stir in the dressing until combined. Add pomegranates and goat cheese and mix carefully to combine.
6. Serve immediately and enjoy!