Here’s a simple, nutrition-packed side dish that’s a delight to the eyes and packs in tons of flavor!

This Roasted Butternut Squash recipe features goat cheese, fresh herbs, toasted walnuts, pomegranates, and maple syrup. It’s an easy dish for Thanksgiving, Christmas, or any other special occasion. It’s also perfect for a weeknight meal any time of the year.

And the flavor of the roasted butternut squash is unbelievable with the creaminess and tang of the goat cheese,  the sweet-tart pomegranates, crunch of walnuts and the sweetness of the maple syrup.

 

Some pro tips to get you started:

Prep the squash: Butternut squash is easy to cut into cubes or slices once it’s peeled. Use a knife to cut off the stem end. You can then use a knife or a sharp vegetable peeler to remove the skin. 

Use fresh herbs: fresh thyme and rosemary will give you much more flavor than the dried varieties

Toasting the nuts: Roast the nuts in a small pan with a little olive oil for 2-5 minutes over medium heat until they begin to turn a light golden brown. Keep a close eye because nuts burn very quickly.

Dairy-free or Vegan version: leave out the goat cheese or substitute with a dairy free cheese or plant-based alternative.

Why we love these ingredients

Butternut Squash is low in calories, high in gut-friendly fiber and a great source of essential nutrients like Vitamins A, C  and magnesium.  It’s also an antioxidant that support for heart and immune health 

Pomegranates have three times as many antioxidants than green tea or red wine. The peel and juice contain an extremely powerful antioxidant called punicalagins. Research also shows that pomegranates support your heart and promote healthy blood sugar levels.

Nuts are high in fat, low in carbs and a great source of essential nutrients like Vitamin E, magnesium and selenium.  Research suggests that nuts my help lower total and “bad” LDL cholesterol while boosting levels of “good” HDL cholesterol

 

Roasted Butternut Squash with Goat Cheese,
Roasted Nuts and Pomegranates

Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6 servings

How about an easy side dish that looks and tastes gourmet and looks great on your holiday table? Serve this with your Thanksgiving turkey or chicken, ham or pork.

INGREDIENTS

• 1 butternut squash, [about 2-3 lbs. ]
• 3 tbsp butter, melted
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/3 cup  walnuts or pecans, coarsely chopped
• 2 tsp fresh thyme leaves
• 1 tsp rosemary leaves
• 2 tbsp maple syrup
• 2 oz. goat cheese. Crumbled
• 1/3 cup pomegranate seeds

 

INSTRUCTIONS

1. Preheat oven to 400°.
2. Peel the outer skin and light colored flesh from the squash, cut off the stem end, then cut into two pieces at the waist, (this will make it much easier and safer to halve the squash lengthwise)
3. Halve the two sections, lengthwise and cut off the bottom end and remove the seeds with a spoon. Cut the squash into 1/2" slices.
4. Put the squash into a large bowl. Pour in the melted butter, season with salt and pepper. Toss to fully coat the pieces. 
5. Prepare the baking sheet: Line a large baking sheet with parchment paper, or spray with cooking oil. Place coated squash in a single layer so they are not touching 
6. Bake for 25 minutes.
7. Remove from the oven and use a small metal turner to flip each slice to the other side. Continue baking for another 10 minutes or  until squash is tender.
8. While the squash is baking, strip the leaves of fresh thyme off the stems. Crumble the goat cheese. Chop the rosemary.
9. Let squash cool slightly before adding to a serving bowl. Drizzle on the maple syrup and toss with chopped rosemary and thyme leaves, crumbled goat cheese, and pomegranate seeds 
10. Serve right away or at room temperature and enjoy!