Roasted Butternut Squash with Goat Cheese, Pomegranates, and Rosemary

Roasted Butternut Squash with Goat Cheese, Pomegranates, and Rosemary is a vibrant, festive dish that perfectly combines sweet and savory flavors. The tender roasted squash is accented with warm spices, crumbled goat cheese, juicy pomegranate seeds, and aromatic rosemary, creating a harmonious balance of tastes. This easy-to-make fall side dish is perfect for holiday meals, family dinners, or any occasion where you want to impress with a delicious, seasonal dish.

INGREDIENTS

• Butternut squash (peeled and cubed): 1 medium, the main component of the dish, offering sweetness and depth when roasted.
• Olive oil: 1 tbsp, used to coat the squash and help it roast to a golden brown.
• Salt: 1 tsp, to enhance the flavors of the squash and spices.
• Black pepper: ½ tsp, for a mild heat and flavor balance.
• Ground cinnamon: ½ tsp, providing a warm, slightly sweet flavor that complements the squash.
• Garlic powder: ¼ tsp, for a savory depth to the roasted squash.
• Onion powder: ¼ tsp, adding another layer of flavor.
• Goat cheese (crumbled): ½ cup, offering creaminess and tang that pairs beautifully with the sweetness of the squash.
• Pomegranate seeds: ½ cup, for a burst of tartness and color that adds visual appeal.
• Fresh rosemary (chopped): 2 tbsp, for a fragrant and earthy finish to the dish.

INSTRUCTIONS

Step 1:

Preheat the oven to 400°F (200°C).

Step 2:

Toss the butternut squash cubes with olive oil, salt, pepper, cinnamon, garlic powder, and onion powder in a large bowl until evenly coated.

Step 3:

Spread the squash cubes evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned, stirring halfway through for even roasting.

Step 4:

Remove the roasted squash from the oven and sprinkle with crumbled goat cheese and pomegranate seeds.

Step 5:

Garnish with fresh rosemary and serve warm. Enjoy!

Serving and Storage Tips

• Serve warm as a side dish alongside your main course, especially for Thanksgiving or fall-inspired meals.
• This dish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat in the oven to preserve the texture.

Helpful Notes

• If you prefer a creamier texture, drizzle the roasted squash with a bit of olive oil or balsamic glaze before serving.
• For a dairy-free version, substitute the goat cheese with a vegan cheese alternative or simply omit it.

Tips from Well-Known Chefs

• Chef Ina Garten suggests roasting the squash with a little honey for extra sweetness, balancing the savory flavors of the rosemary and goat cheese.

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