Hey there, fellow food lovers!
Are you ready to elevate your veggie game? Today, I’m diving into a delicious combo that’s hard to resist: roasted butternut squash and goat cheese.
This dish is not only super tasty but also easy to whip up. The sweet squash pairs perfectly with the creamy tang of goat cheese.
It’s a great side dish or even a flavorful main. Let’s roast some goodness together!
Possible Ingredient Alternatives
For butternut squash, sweet potatoes or pumpkin can be used as alternatives with similar roasting properties and flavor profiles. These options maintain the dish’s nutritional value and orange color. Adjust roasting time as needed, as sweet potatoes may cook faster than butternut squash. Goat cheese can be replaced with feta for a similar tangy flavor, or with dairy-free alternatives like cashew cheese for a vegan option. Use the same amount as called for in the recipe. Pomegranate arils can be substituted with dried cranberries or chopped dried figs for a similar sweet-tart flavor and visual appeal. If using dried fruit, consider soaking it in warm water for 10 minutes before adding to the dish to soften it slightly.
| Preparation Time | 10-15 minutes |
| Cooking Time | 18-20 minutes |
| Total Time | 28-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-600
- Protein: 15-20 g
- Fat: 35-45 g
- Carbohydrates: 50-60 g
Ingredients
- 1 1/2 tablespoons of olive oil
- Salt and freshly ground black pepper, as preferred
- 5 cups of butternut squash, peeled and cubed
- 2 ounces of goat cheese, crumbled
- 1/3 cup of pomegranate arils
- 2 tablespoons of toasted pumpkin seeds
- 1 teaspoon of fresh thyme
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of dijon mustard
- 1 tablespoon of maple syrup
- 1 tablespoon of olive oil
- Salt and freshly ground black pepper, according to taste
Step 1: Prepare and Roast the Butternut Squash
Preheat your oven to 425°F (220°C).
Spread the butternut squash onto a sheet pan and drizzle with olive oil.
Sprinkle the squash with salt and pepper.
Use your hands to toss the squash until it is evenly coated with the oil and seasoning.
Roast in the preheated oven for 18-20 minutes, or until the squash is tender when pierced with a fork.
Step 2: Make the Balsamic Vinaigrette
While the squash is roasting, prepare the balsamic vinaigrette.
In a jar or bowl, combine all the vinaigrette ingredients.
Secure the lid tightly on the jar and shake well, or use a whisk to combine the ingredients in a bowl until they are thoroughly mixed and emulsified.
Step 3: Assemble the Dish
Once the butternut squash is roasted to perfection, transfer it to a serving bowl.
Top the squash with crumbled goat cheese, pepitas, and pomegranate seeds.
Drizzle with some of the prepared balsamic vinaigrette for added flavor.
If you prefer, you can also serve the vinaigrette on the side, allowing guests to add as much as they like.
Step 4: Serve and Enjoy
Your roasted butternut squash dish is now ready to be served.
Enjoy it warm as a delightful side or a satisfying main dish.
The combination of flavors and textures makes this a crowd-pleaser for any occasion!
