Roasted Butternut Squash with Goat Cheese, Pomegranate, and Rosemary
Recipe by Bibi from allrecipes.com
Side Dish 45 Mins.
Ingredients
3
3 servings
- •2 cups butternut squash - peeled, seeded, and cut into 1-inch cubes
- •2 teaspoons olive oil
- •0.5 teaspoon minced fresh rosemary
- •salt and freshly ground black pepper to taste
- •2 tablespoons crumbled goat cheese
- •2 tablespoons pomegranate arils
- •sprigs of fresh rosemary for garnish (optional)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 13 x 9 inch quarter sheet pan.
- Combine butternut squash, olive oil, rosemary, salt, and pepper in a bowl; toss until well combined. Spread oiled and seasoned butternut squash pieces in a single layer on the prepared pan.
- Roast, uncovered, in the center of the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
- Transfer roasted squash pieces to a serving dish and sprinkle with goat cheese crumbles and pomegranate arils.
- Garnish with optional fresh rosemary sprigs, if desired, and serve.
Nutritional Facts
Per 3 servings
- Calories: 92
- Carbohydrate: 12g
- Fat: 5g
- Fiber: 2g
- Protein: 2g
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