Print
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!
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
-
Heat the oven to 375 F.
-
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
-
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.
-
Using a spatula, put the squash into a large serving dish.
-
Add 1/2-1 cup of pistachios (to your preference). Sprinkle the pomegranate seeds over the top. Toss gently to combine.
-
Top with crumbled goat cheese. Add additional salt, to taste.
-
Serve slightly warm or at room temperature.
