Recipe Details
Ingredients
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2cupsbutternut squash – peeled, seeded, and cut into 1-inch cubes
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2teaspoonsolive oil
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½teaspoonminced fresh rosemary
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salt and freshly ground black pepper to taste
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2tablespoonscrumbled goat cheese
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2tablespoonspomegranate arils
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sprigs of fresh rosemary for garnish (optional)
Cooking Directions
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Preheat the oven to 425 degrees F (220 degrees C). Grease a 13 x 9 inch quarter sheet pan.
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Combine butternut squash, olive oil, rosemary, salt, and pepper in a bowl; toss until well combined. Spread oiled and seasoned butternut squash pieces in a single layer on the prepared pan.
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Roast, uncovered, in the center of the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
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Transfer roasted squash pieces to a serving dish and sprinkle with goat cheese crumbles and pomegranate arils.
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Garnish with optional fresh rosemary sprigs, if desired, and serve.
Cook’s Note:
If you don’t care for rosemary, substitute fresh thyme or oregano. Use sprigs of desired herbs to garnish.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe3 | |
| Calories92 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 1g |
7% |
| Cholesterol 4mg |
1% |
| Sodium 28mg |
1% |
| Total Carbohydrate 12g |
4% |
| Dietary Fiber 2g |
7% |
| Protein 2g |
4% |
| Potassium 355mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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