Roasted butternut squash with goat cheese and pomegranate seeds is a simple and delicious side dish to make this winter. The sweetness of the squash and pomegranate paired with the creaminess and tang of the goat cheese is the perfect pairing!
During fall and winter, roasting a butternut squash on a Sunday so we have it to eat throughout the week is not uncommon. Sometimes I just roast it with salt and pepper, but lately I’ve been enjoying adding some extras to it.
This hot honey roasted butternut squash was one of my most recent creations that I made earlier this fall. And now I’m adding this roasted butternut squash with goat cheese and pomegranate to the collection.
It’s drizzled with a simple balsamic vinaigrette and has the perfect balance of sweet and tangy flavors. Both the pomegranate seeds and pepitas add a little texture, which is always a must in my opinion.
Ingredients For Roasted Butternut Squash With Goat Cheese And Pomegranate
- butternut squash
- goat cheese
- pomegranate seeds
- fresh thyme
- balsamic vinegar
- dijon mustard
- maple syrup
- olive oil
How To Make Roasted Butternut Squash With Goat Cheese And Pomegranate
This is such a simple side dish to make. The most time consuming part is peeling and dicing the butternut squash, which you can bypass if you choose to buy one that’s already pre-cut.
Preheat your oven to 425° F. If you want fewer dishes, line your sheet pan with foil. Next, breakdown the butternut squash. I find it’s easiest and safest if you cut the top and bottom off so you’re working on a flat surface.
Once the squash is cut into cubes, I recommends about a 1/2 – 1 inch dice, put it on the sheet pan. Pour olive oil over the top and sprinkle with a good amount of salt and pepper.
Use your hands to toss the squash until it’s coated in the oil and then spread it out so it’s in a single layer. Put the squash in the oven and roast it for about 18-22 minutes or until it’s fork tender.
While the butternut squash is roasting make the balsamic vinaigrette. Add the balsamic vinegar, dijon, maple syrup, olive oil, salt and pepper in a bowl or jar and either whisk or shake until combined.
Once the squash is roasted add it to a serving bowl and crumble the goat cheese over the top. Sprinkle on the pomegranate seeds, pepitas, and thyme leaves. You can either drizzle some of the balsamic vinaigrette over the top or serve it on the side.
What To Serve With Roasted Butternut Squash With Goat Cheese And Pomegranate
Since this is more of a side dish than main dish, you’ll need something to serve along with it. If you like chicken this apple cider chicken skillet or creamy mustard chicken are great options.
It would be a delicious side dish alongside these seasonal apple cheddar turkey burgers. And if you’re vegetarian, try it with these Moroccan baked eggs with chickpeas.
Best Substitutions For Goat Cheese
As much as I love goat cheese, I’m aware that there are a fair number of people who don’t share that love. If you’re one of them, you have a couple alternative choices for cheese.
Feta is a good alternative. It’s saltier than feta, but will still work nicely as a contrast to the sweet pomegranate seeds and balsamic vinaigrette.
Ricotta is another option. It’s creamier, but the flavor and texture will still work nicely with the other ingredients in this side dish.
More Butternut Squash Recipes
- Roasted Butternut Squash and Brussels Sprouts Salad
- Sweet and Spicy Roasted Butternut Squash
- Butternut Squash Sausage and Ricotta Pizza
- Butternut Squash Apple Soup
- Butternut Squash Hummus
Roasted Butternut Squash with Goat Cheese and Pomegranate
Roasted butternut squash with goat cheese and pomegranate seeds is a simple and delicious side dish to make this winter.
- 1 1/2 tablespoons olive oil
- Salt and fresh ground black pepper to taste
- 5 cups peeled and cubed butternut squash
- 2 ounces crumbled goat cheese
- 1/3 cup pomegranate seeds
- 2 tablespoons toasted pepitas
- 1 teaspoon fresh thyme leaves
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- Salt and fresh ground black pepper to taste
- Preheat oven to 425° F. Spread the butternut squash onto a sheet pan, drizzle with the olive oil and sprinkle with salt and pepper. Use your hands to toss it until coated. Roast in the oven for 18-20 minutes or until for tender.
- While the squash roasts, combine all of the ingredients for the balsamic vinaigrette in a jar or bowl and shake or whisk until combined.
- Once the squash has finished roasting add it to a serving bowl and top with crumbled goat cheese, pepitas, pomegranate seeds, and drizzle with some of the balsamic vinaigrette. You can also serve the vinaigrette on the side if you prefer.
Amount Per Serving: Calories: 172Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 296mgCarbohydrates: 24gFiber: 6gSugar: 7gProtein: 4g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.
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