Description
A sweet and savory fall side dish featuring roasted honeynut squash and carrots, topped with creamy goat cheese and a fragrant maple-sage drizzle.
Ingredients
Scale
For the Crust:
- 2 honeynut squashes, halved and seeded
- 4 large carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 4 ounces goat cheese, crumbled
- 1/4 cup pure maple syrup
- 8 fresh sage leaves, finely chopped
- 1 tablespoon unsalted butter
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss squash halves and carrot pieces with olive oil, salt, pepper, and cinnamon. Arrange on the baking sheet in a single layer.
- Roast for 25-30 minutes, until vegetables are tender and lightly caramelized.
- While roasting, melt butter in a small saucepan over medium heat. Add chopped sage and cook for 1-2 minutes until fragrant. Stir in maple syrup and simmer for 2 minutes, then remove from heat.
- Transfer roasted vegetables to a serving platter. Drizzle with the maple-sage mixture and sprinkle with crumbled goat cheese. Serve warm.
Notes
You can customize the seasonings to taste.