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Roasted Butternut Squash with Cranberries, Goat Cheese & Shallots

A cozy fall dish with roasted butternut squash, tart cranberries, creamy goat cheese, and shallots, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Seasonal
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large butternut squash, peeled and cubed
  • 1 cup fresh cranberries (or frozen) Use frozen if fresh is unavailable.
  • 1 cup goat cheese, crumbled Can substitute with feta or cheddar.
  • 3 large shallots, thinly sliced
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh rosemary or thyme for garnish (optional) Highly recommended!

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the butternut squash.
Mixing and Seasoning
  1. In a large bowl, toss the cubed squash with olive oil, shallots, salt, and pepper until everything is coated.
Roasting
  1. Spread the mixture on a baking sheet and roast for about 25-30 minutes, or until the squash is tender and caramelized.
  2. Add the cranberries to the pan and toss everything together gently. Roast for an additional 10 minutes or until the cranberries have softened.
Finishing Touches
  1. Remove from the oven and sprinkle the crumbled goat cheese over the top. Add fresh herbs if desired.
Serving
  1. Serve warm and enjoy!

Notes

Cut squash into uniform cubes for even roasting. You can prep the squash a day ahead. Substitute cranberries with pomegranate seeds or dried cherries if needed.