Description
A warm, savory-sweet dish featuring roasted butternut squash, dried cranberries, toasted walnuts, and creamy goat cheese, garnished with fresh herbs.
Ingredients
Scale
- 1 medium butternut squash ((2–2.5 lbs, peeled, seeded, cut into 1-inch cubes))
- 3 tablespoons extra virgin olive oil ((divided))
- ½ cup dried cranberries
- ½ cup walnut halves ((roughly chopped))
- 4 ounces goat cheese ((crumbled))
- 3 sprigs fresh thyme ((leaves stripped and chopped))
- 2 tablespoons fresh parsley ((finely chopped))
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Peel and cube the squash into 1-inch pieces. Toss with 2 tablespoons olive oil, salt, pepper, and chopped thyme.
- Spread squash in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and browned.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Transfer squash to a serving platter. Top with cranberries, toasted walnuts, goat cheese, parsley, and remaining olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to restore texture. Do not freeze.