Description
A sweet and savory side dish featuring tender roasted butternut squash topped with creamy goat cheese, crunchy almonds, and a tangy cranberry drizzle.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup crumbled goat cheese
- 2 tablespoons sliced almonds, toasted
- 1/4 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, maple syrup, smoked paprika, salt, and pepper.
- Spread squash in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until caramelized and tender.
- While squash roasts, prepare the cranberry drizzle by simmering dried cranberries, balsamic vinegar, and honey in a small saucepan until cranberries soften and mixture thickens slightly.
- Transfer roasted squash to a serving dish. Top with crumbled goat cheese, toasted almonds, and drizzle with the cranberry sauce.
Notes
You can customize the seasonings to taste.