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Roasted Butternut Squash with Pomegranate and Pistachios is an easy and unexpected holiday side dish. Goat cheese adds tang to this 5 ingredient, 1 pan dish! #butternutsquash #thanksgiving #holiday #sidedish #vegetarian

Roasted Butternut Squash with Pomegranate and Pistachios

Roasted Butternut Squash with Pomegranate and Pistachios is an easy and unexpected holiday side dish. Goat cheese adds tang to this 5 ingredient, 1 pan dish! 
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 183 kcal

Ingredients

  • 1.5-2 medium-sized butternut squashes, peeled and seeded, and cut into large bite-sized pieces
  • About 2 tablespoons olive oil
  • salt to taste
  • 1/2-1 cup shelled pistachios
  • Seeds of one pomegranate, white pith and skins discarded (about 1 cup)
  • 5-6 oz goat cheese crumbled

Instructions

  1. Heat the oven to 375 F.

  2. Spread the butternut squash evenly over two cookie sheets. Drizzle half of the olive oil over each sheet, sprinkle with salt (about 1/2 tsp per sheet), and toss well to combine
  3. Bake for about 20-30 minutes, until just cooked through but not mushy. Remove from the oven, and allow to cool to just above room temperature. 

  4. Using a spatula, put the squash into a large serving dish.
  5. Add 1/2-1 cup of pistachios (to your preference). Sprinkle the pomegranate seeds over the top. Toss gently to combine.
  6. Top with crumbled goat cheese. Add additional salt, to taste.
  7. Serve slightly warm or at room temperature. 

    Roasted Butternut Squash with Pomegranate and Pistachios is an easy and unexpected holiday side dish. Goat cheese adds tang to this 5 ingredient, 1 pan dish! #butternutsquash #thanksgiving #holiday #sidedish #vegetarian