Roasted Squash with Goat Cheese and Poached Cranberries

Name: Roasted Squash with Goat Cheese and Poached Cranberries
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 butternut squash, sliced crosswise into 6 rounds; 1 tablespoon olive oil; Kosher salt and freshly ground black pepper; 2 c. fresh cranberries; 1/2 c. pure maple syrup; 2 tbsp. fresh orange juice; 2 tsp. chopped fresh rosemary; 1 (4-ounce) log goat cheese, at room temperature; 1/4 c. heavy cream; 1/3 c. roasted and salted pepitas

It'll be your new go-to side—promise.

By Sunny JinPublished: Oct 29, 2019

3 Ratings

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roasted squash with goat cheese and poached cranberries

Brian Woodcock

Yields:

6 serving(s)

Total Time:

1 hr

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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

Directions

1. Step 1Preheat 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.
2. Step 2Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.
3. Step 3Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
4. Step 4Serve squash topped with cheese mixture, cranberries, and pepitas.