Roasted Butternut Squash with Cranberries, Goat Cheese & Shallots
A delightful dish combining roasted butternut squash, tangy cranberries, creamy goat cheese, and caramelized shallots, perfect for autumn gatherings.
Servings: 6 servings
Calories: 240kcal
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.
Notes
Can be made in advance by roasting squash and preparing shallots ahead of time.