Roasted butternut squash combined with goat cheese, pomegranates, and rosemary make this simple gluten free and vegetarian dish a star at your holiday gatherings.
This recipe screams holiday and fall. I don’t want to brag, but it is so, so good. Maybe one of the best things I have ever made. That’s a bold statement, but I just love it.
I’ve made it twice already before actually getting around to photographing it. The first time just testing it out. My boyfriend wasn’t home for dinner and I barely saved him any because I couldn’t stop eating it. When he came home he was like you didn’t save me any?! Whoops. Then I made it for a little dinner party a few weekends ago and everybody loved it. It is nice to have some others try dishes I make for the blog instead of just me or the bf.
The best thing is that it is super easy to make. You probably already have most of the ingredients in your pantry, but might have to pickup fresh rosemary or a pomegranate. While the butternut squash is roasting you make the dressing and that is pretty much it. You might have to take the arils out of the pomegranate, but that shouldn’t take long. You can also just buy the arils in most grocery stores if you don’t feel like going through getting pomegranate juice all over you. It is bound to happen. You can also buy precut butternut squash. Both of those will save you a solid 15 minutes.
I also just looked up what those seed things are called. Thank you google.
Anyways, if you want to have a happy holidays you should make this recipe. Just kidding….But I know I will for sure be making it on Christmas.
Roasted Butternut Squash with Goat Cheese, Pomegranates, & Rosemary
Ingredients
For the Butternut Squash
- 8 cups peeled and diced butternut squash (1 medium/1140 grams)
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup pomegranate arils
- 2 ounces goat cheese, crumbled (56 grams)
Dressing
- 2 tablespoons lemon juice (about 1 lemon)
- 1 1/2 teaspoons balsamic vinegar
- 2 tablespoons fresh rosemary, chopped
- 1/4 teaspoon pepper
- salt, to taste
Instructions
- Preheat oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper or silpat mats.
- Toss the butternut squash with the coconut oil, garlic powder, salt, and pepper. Stir to combine. Place on the baking sheets and bake for 30-35 minutes or until fork tender, stirring once around 20 minutes.
- While the squash bakes, make the dressing by whisking all the ingredients together.
- Once squash is done, transfer to a baking dish or serving bowl. Stir in the dressing until combined. Add pomegranates and goat cheese and mix carefully.
- Serve immediately and enjoy!
Let’s talk!
What dishes are you going to be making for the holidays? Let me know so I can try some!
Yum!!! This looks amazing. I love how you combined sweet and savoury in one dish. I also just found out how to easily get all the seeds out of pomegranates easily, so thats a plus!
Thank you! I love combining sweet and savory! What is the trick to get out the seeds?! I just spent another 15 minutes getting them out of another one lol.
What do you suggest substituting for the coconut oil I have him an allergy and can’t use it to cook with
Hi Amy! You can use whatever oil you usually cool with. I find avocado oil works well but you can also use olive oil too. Hope that helps.
This looks ah-mazing! Definitely making it for our 2nd thanksgiving on Friday!
How far ahead of time can this be made? Would you recommend re-heating just the squash and then adding the dressing/cheese/arils?
Thanks in advance!
Ohh 2 thanksgivings?! That sounds fabulous! Yes, I would do exactly that. Just leave off the dressing, goat cheese, and poms and then add them once the squash warms up. Hope you enjoy it Megan!
Oh my goodness!! This was truly a fantastic dish! It was the star of the show! Plus, I found an easy way to get the pomegranate seeds out…delegate it to my niece who thought it was the coolest job ever! Ha!
And we have decided that 2 thanksgivings work perfect bc our family is too big and our house too small, so we do one day with my husband’s family and one day with mine. Plus, thanksgiving is my favorite seasonal food, so I luck out!
Thanks so much for sharing this recipe Kelly, it will definitely be made over and over and over again!
Thank you so much Megan! So glad you loved it!! I love that you gave your niece that job, I’ll have to see if my bf will go for it lol. Hope both of your thanksgivings were amazing!
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂
Thanks for the kind words! I hope you like some of the recipes 🙂
Hello! I stumbled across your blog some time ago and enjoy all the recipes! The Spaghetti Squash Bake looks yummy! Several in our family are on the GAPS diet right now and we are always looking for new recipe ideas! Thanks for sharing!
Happy to help!
I made this butternut squash recipe last night. My husband loved it.
Hi Tamara! So glad to hear it, it’s one of my holiday favorites. Thanks for trying!
My daughter made this for Thanksgiving dinner and everyone raved and requested the recipe.. She was inspired to add pecans, which we all applauded.
I love the addition of pecans!! So glad everyone liked it, thanks for trying it Kathleen!