RECIPE: Roasted Butternut Squash (with Cranberries and Goat Cheese)
This is a tried and true recipe that we love to have in our home - especially on cooler fall & winter nights. For some reason, butternut squash tastes better to me when it's cooler outdoors! Endre Barath, Jr. asked for a tried and true recipe using butternut squash so, his request became my post!
- 1 butternut squash (about 2.5 lbs)
- 2 Tablespoons olive oil
- ¼ teaspoon ground cinnamon
- salt and pepper to taste
- 1 cup fresh cranberries
- 2 Tablespoons honey
- 1/3 cup crumbled GOAT cheese
- Parsley to garnish
Pre-heat the oven to 400º. Start by peeling, remove the seeds and cutting butternut squash into cubes. In a medium size bowl, add diced squash and mix with olive oil, cinnamon, salt and pepper.
Prepare a baking sheet with foil or parchment paper and spread butternut squash over it and put in the oven for 30 minutes.
After 30 minutes, add cranberries and cook for an additional 10-15 minutes. Remove tray from the oven when the cranberries have burst slightly.
Then spread the honey over the squash and cranberries and make sure everything gets tossed in it. Sprinkle goat cheese over the squash and cranberries; sprinkle a few chopped parsley leaves on top to garnish.
Serve & ENJOY!