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.
Servings: 4 -6 servings
Ingredients
- 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
Balsamic Vinaigrette
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- Salt and fresh ground black pepper to taste
Instructions
- 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.
Video
Nutrition
Calories: 172kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 296mg | Fiber: 6g | Sugar: 7g