Butternut Squash with Pomegranates, Goat Cheese and Walnuts
Servings: 4 | Time: 45 minutes
This is my holiday-in-a-bowl side dish—the one I pull out when I want something colorful, cozy, and a little bit extra. Roasted butternut squash brings the caramelized sweetness, fresh cranberries add a tart pop, and the toasted walnuts give you that satisfying crunch that makes everyone go back for “just one more scoop.” A shower of juicy pomegranate seeds keeps it bright, and the goat cheese? It’s the silky, tangy little snowdrift that brings the whole thing together. It’s festive, it’s rustic, and it always disappears first. Enjoy!
Directions
- Preheat the oven to 425 degrees.
- Spray a cookie sheet with nonstick spray and then spread the butternut squash over the entire sheet tray evenly.
- Add butternut squash to a bowl and toss with ¼ cup oil and salt.
- Bake for 22 minutes or until fork tender and brown, turn the squash once.
- Remove from the oven and set aside to cool.
- In a mixing bowl add the roasted squash, pomegranates, dried cranberries, walnuts, remaining olive oil, lemon juice, salt and pepper; toss.
- Pour onto a serving platter and top with goat cheese slices, salt and pepper.
- Serve.
Ingredients
3 cups, medium diced butternut squash
¼ cup olive oil +¼ cup to toss after roasting
¼ teaspoon kosher salt +¼ teaspoon for seasoning at the end
¼ cup pomegranate seeds
¼ cup dried cranberries
¼ cup salted toasted walnuts
2 tablespoons fresh lemon juice
5 ounce log of goat cheese sliced
2 tablespoons oregano micro greens
Cracked fresh pepper
