Roasted Butternut Squash with Goat Cheese, Pomegranates, and Rosemary

• Vegetarian
• Gluten free

• Produce

  • 8 cups Butternut squash
  • 1/2 tsp Garlic powder
  • 3/4 cup Pomegranate arils
  • 2 tbsp Rosemary, Fresh

• Condiments

  • 1 1/2 tsp Balsamic vinegar
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/4 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Dairy

  • 2 oz Goat cheese

Found on eatthegains.com

Description

Ingredients

• 8 cups peeled and diced butternut squash (1 medium/1140 grams peeled and diced)
• 2 tablespoons coconut oil, melted
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¾ cup pomegranate arils
• 2 ounces goat cheese, crumbled (56 grams)
• 2 tablespoons lemon juice (about 1 lemon)
• 1½ teaspoons balsamic vinegar
• 2 tablespoons fresh rosemary, chopped
• ¼ teaspoon pepper
• salt to taste

Directions

• Preheat oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper or silpat mats.
• Toss the butternut squash with the coconut oil, garlic powder, salt, and pepper. Stir to combine. Place on the baking sheets and bake for 30-35 minutes or until fork tender, stirring once around 20 minutes.
• While the squash bakes, make the dressing by whisking all the ingredients together.
• Once squash is done, transfer to a baking dish or serving bowl. Stir in the dressing until combined. Add pomegranates and goat cheese and mix carefully.
• Serve immediately and enjoy!