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
