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.
- 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
- 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.