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Roasted Butternut Squash with Cranberries, Goat Cheese & Shallots

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A delightful side dish that combines roasted butternut squash with tart cranberries, creamy goat cheese, and sweet shallots for a cozy flavor experience.

Ingredients

Scale
  • 1 large butternut squash (about 2–3 lbs), peeled, seeded and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tbsp maple syrup or honey
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 small shallots, thinly sliced
  • 1 cup fresh or frozen cranberries
  • 3–4 oz goat cheese, crumbled
  • 1/4 cup toasted walnuts or pecans (optional)
  • 1 tbsp chopped fresh parsley or thyme for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment.
  2. In a large bowl, toss the squash cubes with olive oil, maple syrup, salt, and pepper. Spread in a single layer on the sheet.
  3. Roast for 25–30 minutes, stirring once halfway, until edges caramelize and squash feels tender.
  4. Add sliced shallots and cranberries to the pan for the last 8–10 minutes of roasting so they soften but keep some texture.
  5. Remove from oven. Let cool a few minutes, then sprinkle goat cheese and toasted nuts on top. Garnish with herbs and serve warm.

Notes

For a vegan option, use dairy-free soft cheese. Leftover roasted squash can be used in soups or grain bowls.

Nutrition

Find it online: https://recipesunfolded.com/roasted-butternut-squash-cranberries-goat-cheese-shallots/

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