Butternut Squash with Pomegranates & Goat Cheese

Butternut squash has really grown on me, I used to hate squashes. But I have noticed that when you roast the squash it takes on all new flavors. I found this recipe by Kelly from Eat The Gains. I love goat cheese, so I just figured it would add something extra to this roasted squash.

Ingredients

  • 1 Large Butternut Squash, peeled and cut into bite-sized pieces
  • 1/2 TSP Garlic Powder
  • 1 TBSP Coconut Oil, melted
  • 1/2 Cup Pomegranate Arils
  • 1/2 Cup Goat Cheese
  • Salt + Pepper

Dressing

  • 2 TBSP Lemon Juice
  • 1 TBSP Balsamic Vinegar
  • 2 TBSP Fresh Rosemary, chopped

Let’s Get Cooking

Preheat the oven to 375F and line baking sheets with parchment paper.

Toss the cubed squash with coconut oil + garlic powder + salt + pepper, make sure all is coated evenly. Spread out on the baking sheets and bake for about 30-40 minutes, stir once around 20 minutes. Make sure the squash is fork-tender before removing from heat.

Mix together the dressing ingredients and add salt + pepper to taste. Transfer the finished squash into a baking dish and stir in the dressing. Add in the pomegranate + goat cheese and mix to combine.

Then, enjoy!

Always Hungry,

Hannah

‘Crack’ Roasted Butternut Squash

This is my dad’s recipe, [hey dad!] he made it the other night for dinner and I could not stop eating it. I am not that big of a squash person, but I think this recipe might have converted me. Squash is so in now, (right?) so grab your butternut squash and let’s get roastin. Remember, this is a home cook recipe so we don’t get all exact with the measurements.

Ingredients

  • 1 Butternut Squash, skin peeled, sliced and diced into bite-sized pieces
  • Cinnamon
  • Allspice
  • Ginger
  • Honey
  • Olive Oil
  • Salt + Pepper

Let’s get Roastin’

Preheat your oven to 375F.

Take your diced squash and place it in a zip-lock bag. Or if you prefer, place it on a pan lined with aluminum foil.

Drizzle over, or pour into the bag, some olive oil, enough to coat the squash.

Then sprinkle about a TBSP of both cinnamon + allspice + ginger.

If you’re using the bag method, or just on the lined pan, mix everything together well until it is all coated. Then finish off with salt + pepper.

Place in the oven for about 40 min or until soft to the bite.

Now you have the perfect roasted butternut squash that you just cannot stop eating!

Always Hungry,

Hannah