Why You’ll Love This Recipe
I love how this dish brings out the natural sweetness of butternut squash with a savory contrast from goat cheese and fresh herbs. It’s beautifully simple, incredibly satisfying, and adds vibrant color and texture to any meal.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 medium butternut squash (about 2–3 lb), peeled, seeded, and cut into 1″ cubes
2 tbsp olive oil
1 tbsp honey or maple syrup
½ tsp ground cinnamon
Salt and freshly ground black pepper, to taste
2 oz goat cheese, crumbled (about ¼ cup)
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
1 tbsp fresh parsley, chopped
directions
I preheat the oven to 425 °F (220 °C). In a large bowl, I toss the squash cubes with olive oil, honey, cinnamon, salt, and pepper until everything is well coated.
Then I spread the squash on a parchment-lined baking sheet in a single layer and roast it for 25–30 minutes. I stir halfway through roasting to ensure even caramelization.
Once roasted and golden, I transfer the squash to a serving platter, drizzle with any juices from the pan, and sprinkle the crumbled goat cheese over the top.
To finish, I add fresh thyme and chopped parsley. I like to serve it warm, but it’s also delicious at room temperature.
Servings and timing
This recipe makes 4 servings. It takes about 15 minutes to prep and 30 minutes to cook, for a total time of 45 minutes. Each serving has approximately 180 kcal.
Variations
When I want a nutty crunch, I toss in some toasted walnuts or pecans. For a tangy note, I add a splash of balsamic glaze. Swapping goat cheese with feta or blue cheese also gives it a different but delicious flavor.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or the oven to keep the squash from getting soggy.
FAQs
Can I use pre-cut squash?
Yes, I often use store-bought pre-cut butternut squash to save time. Just make sure the pieces are evenly sized.
What’s a good substitute for goat cheese?
Feta, blue cheese, or even ricotta salata work well in place of goat cheese.
Can I make this dish ahead of time?
Yes, I roast the squash and let it cool, then add the goat cheese and herbs just before serving.
Is this dish sweet or savory?
It’s a balanced mix of both—the honey and cinnamon bring sweetness, while the goat cheese and herbs keep it savory.
Can I make this vegan?
Absolutely. I skip the goat cheese or use a dairy-free version and opt for maple syrup instead of honey.
Conclusion
Roasted Butternut Squash with Goat Cheese is my favorite kind of side: simple, flavorful, and full of contrast. It’s perfect for holidays or everyday dinners and always leaves a great impression at the table.
Print
Roasted Butternut Squash with Goat Cheese
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Sweet and savory roasted squash finished with creamy goat cheese, fresh herbs, and a touch of cinnamon—an elegant and easy fall side.
Ingredients
1 medium butternut squash (2–3 lb), peeled, seeded, and cubed
2 tbsp olive oil
1 tbsp honey or maple syrup
½ tsp ground cinnamon
Salt and freshly ground black pepper, to taste
2 oz goat cheese, crumbled (about ¼ cup)
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tbsp fresh parsley, chopped
Instructions
Preheat oven to 425 °F (220 °C).
In a large bowl, toss squash cubes with olive oil, honey, cinnamon, salt, and pepper.
Spread on a parchment-lined baking sheet in a single layer. Roast for 25–30 minutes, stirring halfway.
Transfer to a serving platter, drizzle with pan juices, and top with goat cheese.
Finish with thyme and parsley. Serve warm or at room temperature.
Notes
Add toasted walnuts or pecans for crunch.
A splash of balsamic glaze adds tang.
Substitute goat cheese with feta, blue cheese, or ricotta salata.
Use pre-cut squash to save time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American-Inspired
