Winter squash is making it’s last round as the weather begins to warm and more fruits are starting to bloom. Before it’s unavailable for the rest of the year, we are sharing a simple side dish that is sure to be your next favorite when winter comes back around.
One of the benefits of enjoying butternut squash is that it’s loaded with nutrients! You get large amounts of vitamin A and B, along with zinc, iron, copper, potassium and more. This nutritious squash is not only super healthy but it is also SUPER delicious. We absolutely love the sweet flavor of butternut squash and how versatile it can be in dishes.
This dish is a fun spin on your classic roasted butternut squash. By amplifying the sweetness with a little sugar and adding in spices like nutmeg and rosemary, the butternut squash utterly delectable. As “icing on the cake”, we top this dish with crumbled goat cheese to give it a salty and creamy complexity. We hope you love it!
1 butternut squash, peeled, seeded and diced
2 tbsp. olive oil
2 tbsp. sugar, divided
1 tbsp. chopped fresh rosemary
1/8 tsp. nutmeg
4 oz. goat cheese
- Preheat oven to 400 degrees F. Grease a cast iron skillet or baking dish.
- Toss diced butternut squash with olive oil. Add in rosemary, nutmeg, S&P, and 1 tbsp. off sugar.
- Spread out on your baking dish in one even layer and cook for 20 minutes, until slightly browned.
- Pull out and slightly toss the squash. Crumble goat cheese throughout the dish and sprinkle the remaining sugar.
- Place back in the oven for 15 minutes, until the cheese has begun to slightly melt and brown.
Recipe via In the Raw