Roasted Butternut Squash with Pomegranate and Goat Cheese Recipe

Introduction

This roasted butternut squash dish is a delightful blend of warm spices, sweet pomegranate, and creamy goat cheese. It offers a perfect balance of caramelized flavors and fresh bursts, ideal for cozy dinners or festive occasions.

Ingredients

• 1 butternut squash (peeled and cubed)
• 1 tbsp extra-virgin olive oil
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cardamom
• 1 teaspoon thyme
• ½ teaspoon salt
• Seeds of 1 pomegranate
• ½ cup crumbled goat cheese

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit. Lightly coat a 9×13 casserole dish with olive oil or line it with parchment paper for easy cleanup.
2. Step 2: Peel the butternut squash, remove the seeds, and cut it into even cubes. Place the cubes in the casserole dish and drizzle with 1 tablespoon of olive oil. Toss to coat evenly.
3. Step 3: Sprinkle the cinnamon, nutmeg, cardamom, thyme, and salt over the squash. Toss again to ensure the spices coat each cube well. Spread the squash in an even layer.
4. Step 4: Roast the squash in the oven for 25 to 30 minutes, or until it is soft and golden at the edges.
5. Step 5: Remove the dish from the oven and gently stir in most of the pomegranate seeds, allowing their sweetness to meld with the warm squash.
6. Step 6: Fold in the crumbled goat cheese gently so it softens and creates creamy pockets throughout the dish.
7. Step 7: Sprinkle the remaining pomegranate seeds on top for a bright, fresh finish. Serve warm directly from the dish.

Tips & Variations

• Use parchment paper in the casserole dish for easier cleanup and less sticking.
• Swap goat cheese for feta if you prefer a tangier flavor.
• Add toasted walnuts or pecans for extra crunch and texture.
• Adjust spices to taste; adding a pinch of cayenne can give a subtle heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to soften the goat cheese and keep the squash moist without drying it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash for this recipe?

While fresh butternut squash works best for roasting, you can use thawed frozen cubes. Just be sure to pat them dry and adjust roasting time since frozen squash may release more moisture.

Is this dish suitable for vegans?

You can make this vegan by omitting the goat cheese or substituting it with a plant-based cheese alternative. The flavors will remain vibrant and delicious.

Roasted Butternut Squash with Pomegranate and Goat Cheese Recipe

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5 from 137 reviews

This Roasted Butternut Squash with Pomegranate and Goat Cheese recipe combines sweet, caramelized squash with bright, juicy pomegranate seeds and creamy goat cheese for a vibrant and comforting side dish. Warm spices like cinnamon, nutmeg, cardamom, and thyme enhance the natural sweetness of the squash, making it perfect for holiday meals or cozy dinners.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables and Fruits

• 1 butternut squash (peeled and cubed)
• Seeds of 1 pomegranate

Spices and Seasonings

• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cardamom
• 1 teaspoon thyme
• ½ teaspoon salt

Other Ingredients

• 1 tbsp extra-virgin olive oil
• ½ cup crumbled goat cheese

Instructions

1. Preheat Oven: Heat your oven to 375 degrees Fahrenheit so it can warm up while you prep everything. Lightly coat a 9×13 casserole dish with a little olive oil or line it with parchment for easy cleanup.
2. Prepare the Squash: Peel the butternut squash, scoop out the seeds, and cut it into even cubes. Place the cubes into the prepared casserole dish and drizzle with 1 tablespoon of extra-virgin olive oil. Toss well with your hands or a spoon until the squash is evenly coated and glossy.
3. Add Spices: Sprinkle the cinnamon, nutmeg, cardamom, thyme, and salt evenly over the squash. Toss again to ensure the spices coat every cube thoroughly. Spread the mixture into an even layer in the dish for uniform cooking.
4. Roast the Squash: Place the dish into the preheated oven and roast until the squash is tender and golden around the edges, about 25 to 30 minutes depending on cube size.
5. Add Pomegranate Seeds: Remove the dish from the oven once the squash is cooked. Stir in most of the pomegranate seeds, allowing them to warm slightly and release their sweetness while remaining bright and juicy.
6. Incorporate Goat Cheese: Gently fold in the crumbled goat cheese so it softens and melts into creamy pockets throughout the casserole.
7. Garnish and Serve: Sprinkle the remaining pomegranate seeds over the top for a fresh pop of color. Serve the dish warm and enjoy the delicious mix of caramelized squash, vibrant fruit, and creamy cheese.

Notes

• For easy cleanup, line the casserole dish with parchment paper.
• Use evenly sized cubes of squash to ensure even roasting.
• Leftovers can be stored in an airtight container in the fridge for up to three days.
• Reheat leftovers gently in the oven to keep the goat cheese soft without drying out the dish.
• You can substitute goat cheese with feta if preferred.

Keywords: roasted butternut squash, pomegranate, goat cheese, fall side dish, roasted vegetables, vegetarian recipe