Description
A delicious roasted butternut squash dish topped with creamy goat cheese, vibrant pomegranates, and fragrant rosemary, perfect for fall.
Ingredients
Scale
- 1 medium butternut squash (peeled and cubed)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 cup goat cheese (crumbled)
- 1/2 cup pomegranate seeds
- 2 tbsp fresh rosemary (chopped)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, pepper, cinnamon, garlic powder, and onion powder in a large bowl.
- Spread the squash evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
- Remove from the oven and sprinkle with crumbled goat cheese and pomegranate seeds.
- Garnish with chopped rosemary and serve warm. Enjoy!
Notes
- This dish can be served as a side or a light main course.
- For a vegan option, substitute goat cheese with a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg