Roasted Butternut Squash with Goat Cheese & Pomegranates
For the Butternut Squash
  • 10 heaping cups chopped butternut squash (1 large/1360 grams)
  • 1/2 teaspoon garlic powder
  • 1 tablespoon coconut oil (melted)
  • 1/2 heaping cup pomegranate arils
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
  • salt and pepper, to taste
  • 2 tablespoons lemon juice (about 1 lemon)
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons fresh rosemary, roughly chopped
  • salt and pepper, to taste
  1. Preheat oven to 375 degrees Fahrenheit and line 1-2 baking sheets with parchment paper.
  2. Toss the butternut squash with coconut oil, garlic powder, salt, and pepper and mix well to combine. I like to do this on the baking sheet to save dirtying another dish. Spread out evenly on the baking sheets and bake for 30-40 minutes or until fork-tender, stirring once around 20 minutes.
  3. While the squash bakes, make the dressing by whisking together the lemon juice, balsamic, rosemary, and salt and pepper.
  4. Once squash is done, transfer to a baking dish or serving bowl. Stir in the dressing until combined. Add pomegranates and goat cheese and mix carefully to combine. Serve immediately and enjoy!