Roasted Butternut Squash with Goat Cheese and Cranberries
Roasted Butternut Squash with Goat Cheese and Cranberries
- Yield: Serves 6-8 1x
Description
The natural sweet flavor of butternut squash emerges so beautifully when roasted. Adding cranberries and sage makes the squash into a festive side dish for any autumn meal.
Ingredients
- 1 butternut squash, peeled and sliced into 1-inch-thick circles (6-8 slices)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups fresh cranberries, washed
- 1/2 cup maple syrup
- 3 tablespoons fresh orange juice
- 2 tablespoons fresh sage, chopped
- 5 ounces plain goat cheese
- 1/4 cup heavy cream
- 1/4 cup chopped roasted pecans
Instructions
Preheat oven to 425°F. Line a baking sheet with parchment. Brush both sides of the squash slices with extra virgin olive oil and season with salt and pepper. Roast for 20–25 minutes or until golden brown and tender.
Place cranberries, maple syrup, and orange juice in a saucepan and set over medium-high heat. Simmer for 10–12 minutes or until the cranberries start to pop. Stir in chopped sage.
In a small bowl, stir together the goat cheese and heavy cream. Distribute roasted butternut squash slices onto 6–8 plates and top with a spoonful of cheese mixture, a dollop of cranberry sauce, and some chopped pecans.
Wine pairing suggestions: Fenestra Winery 2021 Sangiovese or the Page Mill Winery 2019 VS Chardonnay
- Category: Entree
