Roasted Squash with Goat Cheese and Poached Cranberries
Thanksgiving may be behind us, but cranberries are still shining as the ideal pairing for this gooey goat cheese and butternut squash side dish.
Ingredients
- 1 butternut squash, sliced crosswise into 6 rounds
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 2 cups fresh cranberries
- 1/2 cup pure maple syrup
- 2 Tbsp. fresh orange juice
- 2 tsp. chopped fresh rosemary
- 1 (4-ounce) log goat cheese, at room temperature
- 1/4 cup heavy cream
- 1/3 cup roasted and salted pepitas
Instructions
- Preheat oven to 425°F. Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until golden brown and tender, 25 to 30 minutes.
- Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.
- Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
- Serve squash topped with cheese mixture, cranberries, and pepitas.
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