Roasted Butternut Squash with Goat Cheese, Pomegranate, and Rosemary

Prep Time:
15 mins

Cook Time:
30 mins

Total Time:
45 mins

Servings:
3

Ingredients

Directions

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.

Cook's Note:

If you don't care for rosemary, substitute fresh thyme or oregano. Use sprigs of desired herbs to garnish.

Nutrition Facts (per serving)