Roasted Butternut Squash with Goat Cheese, Pomegranate & Rosemary

Introduction

This Mediterranean-inspired roasted butternut squash dish combines the natural sweetness of caramelized squash with the tangy creaminess of goat cheese, the burst of freshness from pomegranate seeds, and the earthy aroma of rosemary. Drizzled with extra virgin olive oil and optionally finished with balsamic glaze, this dish is perfect as a side or light meal—great for fall, winter, or festive gatherings.

Prep Time: 10 minutes

Cook Time: 30-35 minutes

Total Time: 40-45 minutes

Servings: 4

Ingredients

For the Roasted Butternut Squash:

1 medium butternut squash, peeled & cubed (about 4 cups)

2 tbsp extra virgin olive oil

1 tbsp honey (optional, for extra caramelization)

1 tsp fresh rosemary, chopped (or ½ tsp dried rosemary)

½ tsp ground cinnamon (optional, for warmth)

½ tsp sea salt

¼ tsp black pepper

For Garnishing:

¼ cup goat cheese, crumbled

¼ cup pomegranate seeds

2 tbsp walnuts or pecans, toasted & chopped (optional)

1 tbsp balsamic glaze or reduction (optional, for drizzle)

Extra rosemary leaves for garnish

Instructions

 Prepare the Butternut Squash (5 minutes)

Preheat your oven to 400°F (200°C).

Peel, deseed, and cube the butternut squash into 1-inch pieces.

In a mixing bowl, toss the squash with olive oil, honey (if using), rosemary, cinnamon, salt, and black pepper until evenly coated.

Roast the Squash (30-35 minutes)

Spread the seasoned squash evenly on a parchment-lined baking sheet, ensuring they are in a single layer (avoid overcrowding).

Roast for 30-35 minutes, flipping halfway through, until the edges are golden brown and caramelized.

 Assemble the Dish (5 minutes)

Transfer the roasted butternut squash to a serving platter.

Sprinkle with crumbled goat cheese and pomegranate seeds.

Add toasted nuts for extra crunch (optional).

Drizzle with balsamic glaze for a rich, tangy contrast (optional).

Garnish with extra rosemary leaves for an aromatic touch.

Tips & Tricks

Roast at High Heat – For extra caramelization, roast at 425°F (220°C) for a crispier texture.

Make it a Salad – Serve over arugula or baby spinach for a Mediterranean-inspired salad.

Enhance the Flavor – Add a touch of orange zest or a squeeze of fresh lemon juice before serving.

Meal Prep Friendly – Store leftovers in the fridge for up to 3 days and enjoy cold or reheated.

Make it Vegan – Substitute goat cheese with vegan feta and omit honey.

Nutrition Facts (Per Serving)

Calories: ~220

Protein: 4g

Carbs: 28g

Fat: 10g

Fiber: 5g

Vitamin A & C: High

This Butternut Squash with Goat Cheese, Pomegranate & Rosemary is a delicious blend of sweet, savory, and tangy Mediterranean flavors.