Roasted Butternut Squash Dish (Printer-Friendly Version)
Sweet and savory roasted butternut squash with goat cheese, pomegranate seeds, and fresh rosemary for fall flavors.
# Required Ingredients:
→ Squash
01 -
1 medium butternut squash, peeled and cubed (approx. 900g)
02 -
15 ml olive oil
03 -
5 g salt
04 -
2.5 g ground black pepper
05 -
2.5 g ground cinnamon
06 -
1.25 g garlic powder
07 -
1.25 g onion powder
→ Toppings
08 -
120 g crumbled goat cheese
09 -
120 g pomegranate seeds
10 -
8 g fresh rosemary, chopped
# Step-by-Step Instructions:
01 -
Set the oven temperature to 200°C to prepare for roasting the squash.
02 -
In a large bowl, combine cubed butternut squash with olive oil, salt, black pepper, cinnamon, garlic powder, and onion powder. Toss thoroughly to ensure even coating.
03 -
Arrange the seasoned squash cubes spread evenly on a baking sheet. Roast in the preheated oven for 25 to 30 minutes until tender and lightly caramelized.
04 -
Remove the squash from the oven and immediately sprinkle crumbled goat cheese and pomegranate seeds across the warm cubes.
05 -
Finish by garnishing with freshly chopped rosemary. Serve warm as a flavorful side dish.
# Handy Cooking Tips:
01 -
Cut squash into uniform 2.5 cm cubes to promote even roasting and tenderness.
02 -
Avoid overcrowding the baking sheet to prevent steaming; arrange cubes in a single layer.
03 -
Use high-quality olive oil to enhance browning and flavor development.