Roasted Butternut Squash with Cranberries, Goat Cheese & Shallots
Roasted butternut squash with cranberries, goat cheese, and shallots is a delightful dish that perfectly captures the essence of autumn flavors. The sweetness of the roasted squash pairs beautifully with the tartness of cranberries, while the creamy goat cheese adds a touch of richness. This recipe is not only visually stunning but also packed with nutrients, making it a popular choice for holiday gatherings or a cozy weeknight meal. Let’s dive into making this savory, sweet, and satisfying dish!
What You’ll Need for Roasted Butternut Squash with Cranberries, Goat Cheese & Shallots
- 1 medium butternut squash, peeled and cubed
- 4 tsp olive oil, divided
- 5 shallots, thinly sliced
- 3 garlic cloves, chopped
- ½ cup fresh or dried cranberries
- 2 tsp chopped fresh sage
- 4 oz goat cheese, crumbled
- 2 tbsp chopped pistachios
- 1 tbsp balsamic vinegar
- Kosher salt and black pepper to taste
Step-by-Step Roasted Butternut Squash with Cranberries, Goat Cheese & Shallots Recipe
- Preheat your oven to 425°F (220°C). This high heat will help caramelize the squash for an extra boost of flavor.
- Toss the cubed butternut squash with 2 teaspoons of olive oil, salt, and pepper in a large bowl. Make sure each cube is well-coated.
- Spread the squash on a baking sheet in a single layer and roast in the preheated oven for 30 to 35 minutes. Stir the squash halfway through cooking to ensure even roasting. You’ll know it’s done when it’s golden brown and tender.
- While the squash is roasting, heat the remaining 2 teaspoons of olive oil in a skillet over medium heat. Add the sliced shallots and a pinch of salt. Cook for about 15 minutes, stirring occasionally, until the shallots are caramelized and soft.
- Add the chopped garlic, balsamic vinegar, and sage to the skillet with the shallots. Cook for an additional 2 minutes until fragrant.
- In a large mixing bowl, combine the roasted squash with the caramelized shallots and cranberries. Toss gently to mix everything well.
- Transfer the mixture to a baking dish and top with crumbled goat cheese and chopped pistachios.
- Return to the oven and bake for another 10 to 15 minutes, until the goat cheese softens and begins to melt.
- Remove from the oven and garnish with fresh sage and a sprinkle of black pepper. Serve warm and enjoy the delicious flavors!
How to Serve Roasted Butternut Squash with Cranberries, Goat Cheese & Shallots
To bring your roasted butternut squash to the table, serve it warm in a beautiful dish to showcase its vibrant colors. Pair this dish with a fresh green salad for a refreshing balance, or serve it alongside grilled chicken or fish for a complete meal. It’s also a great side dish for holiday dinners, adding a festive touch to your table.
Expert Tips for Roasted Butternut Squash with Cranberries, Goat Cheese & Shallots
- Choose the right squash: Look for firm, heavy butternut squash with a smooth, tan skin. The weight indicates a sweet, moist texture.
- Get creative with toppings: Try adding some toasted walnuts or sunflower seeds for an extra crunch, or even a drizzle of maple syrup for additional sweetness.
- Meal prep: This dish can be made in advance. Simply roast the squash and prepare the shallots ahead of time. Combine everything just before baking for quick assembly at mealtime.
Roasted Butternut Squash with Cranberries, Goat Cheese & Shallots: Frequently Asked Questions
Can I use butternut squash puree instead?
Using butternut squash puree can change the texture of the dish. For the best results, stick to cubed squash for roasting.
Can I make this dish vegan?
Yes! Substitute the goat cheese with a plant-based cheese alternative and skip the pistachios if you’re nut-free.
How long does leftovers last?
Store leftovers in an airtight container in the fridge for up to 3 days. Simply reheat in the oven or microwave before serving.
There’s nothing like the combination of flavors in roasted butternut squash with cranberries, goat cheese, and shallots. It’s a comfort food that feels special yet is simple to prepare. I hope you give this recipe a try! Enjoy the warmth and deliciousness it brings to your table.
Roasted Butternut Squash with Cranberries, Goat Cheese & Shallots
Ingredients
Main ingredients
- 1 medium butternut squash, peeled and cubed Look for firm and heavy squash.
- 4 tsp olive oil, divided
- 5 shallots, thinly sliced
- 3 cloves garlic, chopped
- 0.5 cup fresh or dried cranberries
- 2 tsp chopped fresh sage
- 4 oz goat cheese, crumbled
- 2 tbsp chopped pistachios Optional
- 1 tbsp balsamic vinegar
- Kosher salt and black pepper to taste
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Toss the cubed butternut squash with 2 teaspoons of olive oil, salt, and pepper in a large bowl.
- Spread the squash on a baking sheet in a single layer and roast in the preheated oven for 30 to 35 minutes, stirring halfway through.
Cooking
- While the squash is roasting, heat the remaining 2 teaspoons of olive oil in a skillet over medium heat.
- Add the sliced shallots and a pinch of salt, cooking for about 15 minutes until caramelized and soft.
- Add the chopped garlic, balsamic vinegar, and sage to the skillet and cook for an additional 2 minutes.
- In a large mixing bowl, combine the roasted squash with the caramelized shallots and cranberries, tossing gently to mix.
- Transfer the mixture to a baking dish, top with crumbled goat cheese and chopped pistachios.
- Return to the oven and bake for another 10 to 15 minutes until the goat cheese softens and begins to melt.
Serving
- Remove from the oven, garnish with fresh sage and black pepper, and serve warm.
