Easy
47 min
Roasted Butternut Squash with Goat Cheese, Pomegranate, and Rosemary
african
european
greek
mediterranean
middle eastern region
main
savory
umami
medium
fast
Prep
15 min
Cook
32 min
Total
47 min
Ingredients (7)
2 cups butternut squash - peeled, seeded, and cut into 1-inch cubes
g
2 teaspoons olive oil
g
½ teaspoon minced fresh rosemary
g
salt and freshly ground black pepper to taste
g
2 tablespoons crumbled goat cheese
g
2 tablespoons pomegranate arils
g
sprigs of fresh rosemary for garnish (optional)
g
Nutrition
kcal
fat
carbs
protein
Instructions
1
Preheat the oven to 425 degrees F (220 degrees C). Grease a 13 x 9 inch quarter sheet pan.
2
Combine butternut squash, olive oil, rosemary, salt, and pepper in a bowl; toss until well combined. Spread oiled and seasoned butternut squash pieces in a single layer on the prepared pan.
3
Roast, uncovered, in the center of the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
4
Transfer roasted squash pieces to a serving dish and sprinkle with goat cheese crumbles and pomegranate arils.
5
Garnish with optional fresh rosemary sprigs, if desired, and serve.