Roasted Butternut Squash combined with goat cheese, pomegranates, and rosemary makes an absolutely delicious, simple, and flavorful dish. Great for a holiday side dish, but simple enough for easy weeknight meals on a bed of greens. Gluten-free & Vegetarian
Ingredients
FOR THE SQUASH:
10 c chopped organic butternut squash
1/2 teaspoon garlic powder
1 tablespoon coconut oil melted
1/2 cup pomegranate seeds
1/2 cup crumbled goat cheese
to taste salt & pepper
Optional Ingredients
5 ounces preferred greens (optional)
FOR THE DRESSING:
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 tablespoons fresh rosemary, freshly chopped
to taste salt & pepper
Directions
-
Preheat oven to 375 degrees F and line 1-2 baking sheets with parchment paper.
-
Rinse and toss the butternut squash with coconut oil, garlic powder, salt, and pepper and mix well to combine. Spread out evenly on the baking sheets and bake for 30-40 minutes or until fork-tender, stirring once around 20 minutes.
-
Rinse and pour your arugula (or other desired greens) into a bowl and top with the baked squash. Toss with the dressing mixture and top with pomegranate seeds and goat cheese. Serve immediately and enjoy!
- Tags
- Fall Gluten-free Holiday Roasted Sides