Roasted Butternut Squash with Goat Cheese & Pomegranates

This roasted butternut squash might be one of my favorite side dishes I’ve made. I know that is a bold statement, but it is just so good! 

It’s sweet and savory, has a little zip from the citrus and balsamic vinegar, and different textures from the goat cheese to the pomegranates. The combination just screams fall and holidays. Plus, it is so pretty once assembled.

The best part is, it’s so simple to make. And it will be the star of your holidays. Because we all know it’s all about the side dishes!

This roasted butternut squash can actually be enjoyed all fall and winter long though, no holidays are needed. It makes the perfect side dish for just about any meal – turkey, pork, chicken, beef, salmon – and is easy to prepare. To save some time, you can use precut butternut squash and prepackaged pomegranate arils from the grocery store.

Is butternut squash healthy?

Butternut squash is a great healthy addition to any diet. It is low in calories, lower in carbohydrates than a potato, and is a good source of fiber, vitamin A, vitamin C, potassium, and magnesium.

Butternut squash is also high in carotenoids, an antioxidant compound found in plants that are associated with a wide range of health benefits. To get the most out of the carotenoids, you should try to eat them with a little fat (like the oil and cheese used in this recipe). It assists in the micronutrients being better absorbed in your body.

Ingredients

• extra virgin olive oil
• butternut squash
• garlic powder
• lemon juice
• balsamic vinegar
• fresh rosemary
• pomegranate seeds
• goat cheese
• salt and pepper

How to make roasted butternut squash

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.
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!

How to cut butternut squash

There are a few different ways to cut butternut squash, but I find this the easiest way for chopping.

1. First, chop off both ends of your butternut squash. Then, using a vegetable peeler, peel about the skin. You may need to do it a couple of times over similar areas as the skin is thick.
2. Then, lay the squash down on its curvy side and slice widthwise into 1-inch thick rounds. When you get to the bulb, stand it up and cut it in half lengthwise. Scoop out the seeds.
3. Lay a couple of rounds on top of each other and cut into 1-inch pieces. Chop the bulb into the same size pieces.

Make sure you use a sharp knife as it makes a huge difference.

How to cut a pomegranate

Pomegranates can look a little intimidating because of the hard shell and all the membrane on the inside once you cut it open, getting out the arils is quite simple.

There are a few ways to do it, but I find this the easiest way.

1. Start by slicing it in half width-wise. Some juice will come out, so make sure you are on a surface that won’t stain. Then, over a bowl filled with water (I like to do this in the sink), break apart the halves into a few pieces with your hands. The seeds will fall into the bowl.
2. Hold the pieces just above or under the water in the bowl and free the arils from the membrane. The white membrane will float to the top while the arils sink, making it easy to separate the two.

You can also cut it this way, but I find that there are too many steps with slicing and cutting. But if you like that way better, go for it.

And you can always buy pomegranate arils at the grocery store!

What to serve with roasted butternut squash

• roasted chicken or turkey, steak, or salmon
• green beans with mushrooms and bacon
• air fryer brussels sprouts
• simple side salad

Storage and reheating

• refrigerator – if you have leftovers, allow them to cool completely (so no moisture forms) and store them in an airtight container in the fridge for up to 4 days.
• freezer – I do not recommend freezing this recipe as the texture of the goat cheese, pomegranates, and fresh rosemary will change too much.
• reheating – you can reheat it on the stovetop or microwave until warmed through. The cheese will melt slightly, but it will still be just as good.

Substitutions and additions

• olive oil – any neutral oil will work.
• butternut squash – you could also substitute another kind of winter squash like delicata, honey nut, or acorn squash, or try pumpkin or sweet potatoes.
• goat cheese – if you don’t like goat cheese, feta will also work.
• pomegranates – dried cranberries would be the best substitute.
• fresh rosemary – dried rosemary will also work. Use 1/2 teaspoon.

Here are some things you could add to this dish:

• nuts – pecans or walnuts would be good. Even better if they were a little bit candied!
• herbs – you could also add more herbs like thyme, sage, or parsley.
• spices – toss your squash with more spices before you roast it. Try ground cinnamon, ground ginger, red pepper flakes, and more.
• sweetener – if you want the dish a little sweeter, add some maple syrup or honey to the dressing.
• veggies – add some more roasted veggies to this dish. Roasted brussels sprouts, carrots, sweet potatoes, or beets would all work well. Roast them at the same time as the squash.

More healthy side dish recipes

• parmesan roasted parsnips
• green beans with mushrooms and bacon
• air fryer carrots
• rosemary roasted radishes
• roasted delicata squash

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!