Butternut Squash Roast with Goat Cheese, Pomegranate, and Rosemary
Tender roasted butternut squash meets tangy goat cheese and jewel-like pomegranate for a bright pop of sweetness and creamy contrast. Fragrant rosemary ties everything together, making Butternut Squash Roast with Goat Cheese, Pomegranate, and Rosemary a vibrant side for holiday tables or fall dinners. Serve warm to highlight the creamy, sweet, and herby layers.
- Prep15 mins
- Cook30 mins
- Serves3
- DifficultyEasy
- 1
Preheat the oven to 425 degrees F (220 degrees C). Grease a 13 x 9 inch quarter sheet pan.
- 2
In a bowl, combine butternut squash, olive oil, rosemary, salt, and pepper; toss until evenly coated. Arrange the oiled and seasoned butternut squash pieces in a single layer on the prepared pan.
- 3
Roast, uncovered, on the center rack of the preheated oven until the squash is tender and lightly browned, 25 to 30 minutes.
- 4
Move the 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.
- Calories 96.69 kcal Low Source
- Protein 2.03 g Low Source
- Carbs 15.17 g Moderate
- Total Fat 4.11 g Moderate
- Saturated Fat 1.13 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 1.77 mg Low Source
- Sodium 28.97 mg Low Source
- Fiber 2.72 g Low Source
- Sugar 3.87 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 58.14 mg Low Source
- Iron 0.83 mg Low Source
- Potassium 396.1 mg Low Source
- Vitamin A 596.12 mcg_rae Good Source
- Vitamin C 24.09 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛