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CookGo
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Roasted Butternut Squash with Goat Cheese, Pomegranate, and Rosemary

Cost $5, save $10

Source: Recommended by CookGo

  • 30 Min
  • 3 Servings
  • $5

INGREDIENTS

  • Vegetable

    • 🎃 2 cups butternut squash - peeled, seeded, and cut into 1-inch cubes
    • ½ teaspoon minced fresh rosemary
    • sprigs of fresh rosemary for garnish (optional)

  • Dairy

    • 2 tablespoons crumbled goat cheese

  • Fruit

    • 🍎 2 tablespoons pomegranate arils

  • Condiments

    • 2 teaspoons olive oil
    • 🧂 salt and freshly ground black pepper to taste

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

92

Calories

  • 2g
    Protein
  • 12g
    Carbs
  • 5g
    Fats

💡 Tips

Use pre-cut butternut squash for faster preparation.Add a drizzle of honey or balsamic glaze for extra flavor.Roasted squash is best served warm to maintain the flavor and texture contrast.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.