Roasted Butternut Squash with Pomegranate and Goat Cheese Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Incorporate Goat Cheese: Gently fold in the crumbled goat cheese so it softens and melts into creamy pockets throughout the casserole.
- 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
