Roasted Butternut Squash with Goat Cheese & Pomegranates

Large white bowl with roasted butternut squash with goat cheese and pomegranates tossed with a rosemary dressing. Next to the bowl is half a pomegranate and some fresh rosemary.

4.69 from 58 votes

Roasted Butternut Squash with Goat Cheese & Pomegranates

This roasted butternut squash with goat cheese, pomegranates, and rosemary makes an absolutely delicious, simple, and flavorful dish. Make it for an easy and healthy Thanksgiving and holiday side dish or for weeknight meals for fall and winter. Gluten-free and vegetarian.

Course Side Dish

Cuisine American

Keyword butternut squash goat cheese, butternut squash with pomegranate seeds, Roasted Butternut Squash, roasted butternut squash recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings cups

Calories 155kcal

Author Kelly Nardo

Ingredients

For the Butternut Squash

10 heaping cups chopped butternut squash (1 large/1360 grams)
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 heaping cup pomegranate arils
1/2 cup crumbled goat cheese (2 ounces)
salt and pepper, to taste

Dressing

2 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 tablespoons fresh rosemary, roughly chopped
salt and pepper, to taste

Instructions

Preheat oven to 375 degrees Fahrenheit and line 1-2 baking sheets with parchment paper.
Peel and chop your butternut squash into 1-inch size pieces. See notes below on the easiest way to do this.
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.
While the squash bakes, make the dressing. In a small jar or bowl, whisk together the lemon juice, balsamic, rosemary, and salt and pepper.
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.
Serve immediately and enjoy!

Notes

How to cut butternut squash:

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.
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 with a spoon.
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 to use a sharp knife for easy cutting!

Nutrition