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4.86 from 7 votes

Roasted Butternut Squash with Goat Cheese, Pomegranates, & Rosemary

Roasted butternut squash combined with goat cheese, pomegranates, and rosemary make this simple gluten free and vegetarian dish a star at your holiday gatherings.
Course Side Dish
Keyword Roasted Butternut Squash
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5 -6 servings
Author Kelly


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)


  • 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


  • 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!