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Roasted Butternut Squash with Goat Cheese & Pomegranates
INGREDIENTS
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
METHOD
- Preheat oven to 375 degrees Fahrenheit and line 1-2 baking sheets with parchment paper.
- 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.
- While the squash bakes, make the dressing by whisking together the lemon juice, balsamic, rosemary, and salt and pepper.
- 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!