Roasted Butternut Squash with Goat Cheese And Pomegranate
Andrea Potischman
Nov 13, 2024
Ah, fall! It is the season of cozy sweaters, pumpkin-spiced everything, and, of course, hearty yet elegant dishes that capture the essence of the harvest. Enter the showstopper: roasted butternut squash with creamy goat cheese, juicy pomegranate seeds, and a delicate drizzle of champagne vinaigrette. This simple yet sophisticated dish is about to be your go-to for the season — and it might just steal the spotlight at Thanksgiving!
Why Butternut Squash?
Butternut squash is one of fall’s best gifts. Its natural sweetness intensifies when roasted, bringing a caramelized richness to any dish. Beyond flavor, butternut is a powerhouse of nutrients. Packed with fiber, potassium, and vitamins A and C, it supports immune health, vision, and glowing skin (because who said squash can’t give you a fall glow-up?).
Pomegranate: The Jewel of the Season
As if this dish weren’t already delicious enough, in comes the pomegranate. These ruby-like seeds add a pop of color and are also antioxidant-rich, helping to reduce inflammation and support heart health. Plus, that burst of tart juiciness balances the sweetness of the roasted squash and the tangy creaminess of the goat cheese like a culinary symphony.
What’s fall without a little bit of sparkle? The champagne vinaigrette adds a zesty elegance that elevates this dish from a weeknight dinner to a holiday showpiece. It cuts through the richness, tying together all the flavors with a refreshing finish that’s light yet luxurious.
Why It’s Perfect for Thanksgiving
This dish embodies everything that makes fall food magical — comforting warmth, vibrant color, and seasonal ingredients at their peak. It’s the kind of dish that feels rustic and elevated at the same time. As a Thanksgiving side, it offers a balance to the heavier dishes on the table, like stuffing and mashed potatoes, providing a light, bright contrast. Plus, it’s vegetarian-friendly, making it a versatile option for guests with different dietary needs.
So, when the leaves start turning and the air gets crisp, embrace the season with this lovely and easy-to-prepare butternut squash dish. It’s simple, stunning, and just the right mix of flavors to make any meal feel special, whether it’s a quiet fall evening or a bustling Thanksgiving feast. Bonus Tip: an air fryer (if you have one) makes roasting the squash a breeze if you’re short on oven space (or patience). Just toss the cubes in and let the magic happen.
Roasted Butternut Squash with Goat Cheese And Pomegranate
Ingredients:
- 5 cups peeled and cubed butternut squash
- 1 1/2 tablespoons Extra virgin olive oil
- Kosher salt, to taste
- Fresh ground black pepper to taste
- 3 ounces goat cheese, crumbled
- 1/3 cup pomegranate seeds
- 2 tablespoons lightly toasted pine nuts
- 1 teaspoon fresh whole baby sage leaves or 4-5 thinly sliced larger leaves
For the Champaign Vinaigrette:
- 1 tablespoon Extra virgin olive oil
- 2 tablespoons champagne vinegar
- 1 teaspoon orange juice
- 1 tablespoon of maple syrup
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
Directions:
- Preheat oven to 425 degrees F. Spread the butternut squash onto a sheet pan, drizzle with the olive oil, and sprinkle with salt and pepper. Use your hands to toss it until coated. Roast in the oven for 18-20 minutes or until tender. While the squash roasts make the vinaigrette.
- For the Vinaigrette: In a small mixing bowl, add the vinegar, orange juice, honey, mustard, and salt. While whisking, slowly drizzle in the olive oil to emulsify the dressing.
- Once the squash has finished roasting, add it to a serving bowl and top with crumbled goat cheese, roasted pine nuts, pomegranate seeds, and drizzle with some of the vinaigrette.
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