Roasted butternut squash with cranberries, goat cheese, and shallots is a delightful dish that’s perfect for autumn and winter gatherings. The sweet, nutty flavor of roasted butternut squash pairs beautifully with the tangy goat cheese and the tartness of cranberries. This colorful dish not only looks stunning on the dinner table but also offers a wonderful balance of flavors that will impress your family and friends.
What You’ll Need for Roasted Butternut Squash with Cranberries, Goat Cheese & Shallots
Gathering fresh ingredients is key to making this flavorful dish. Here’s what you’ll need:
- 1 medium butternut squash, peeled and cubed
- 4 tsp olive oil, divided
- 5 shallots, thinly sliced
- 3 garlic cloves, chopped
- ½ cup fresh or dried cranberries
- 2 tsp chopped fresh sage
- 4 oz goat cheese, crumbled
- 2 tbsp chopped pistachios (optional)
- 1 tbsp balsamic vinegar
- Kosher salt and black pepper to taste
Step-by-Step Roasted Butternut Squash Recipe
Making roasted butternut squash with cranberries, goat cheese, and shallots is simple! Follow these steps to create a dish that’s sure to become a favorite:
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cubed butternut squash with 2 teaspoons of olive oil, kosher salt, and black pepper until well coated.
- Spread the squash on a baking sheet in a single layer. Roast in the preheated oven for 30 to 35 minutes, stirring halfway through for even cooking.
- While the squash is roasting, heat the remaining 2 teaspoons of olive oil in a skillet over medium heat.
- Add the sliced shallots and a pinch of salt. Cook for about 15 minutes, stirring occasionally, until the shallots are caramelized and soft.
- Stir in the chopped garlic, balsamic vinegar, and sage into the skillet. Cook for an additional 2 minutes until fragrant.
- In a large mixing bowl, combine the roasted squash with the caramelized shallots and cranberries, gently tossing to mix.
- Transfer the mixture to a baking dish, and sprinkle the crumbled goat cheese and chopped pistachios on top.
- Return to the oven and bake for another 10 to 15 minutes, until the goat cheese softens and begins to melt.
- Remove from the oven, garnish with fresh sage and black pepper, and serve warm.
How to Serve Roasted Butternut Squash with Cranberries
When it comes to serving your roasted butternut squash with cranberries, goat cheese, and shallots, presentation is key! Here are some tips:
- Transfer the dish to a beautiful serving platter for a lovely table display.
- Garnish with additional fresh sage leaves to enhance the visual appeal and aroma.
- This dish pairs excellently with a simple green salad or as a side for roasted meats like chicken or turkey.
Expert Tips for Roasted Butternut Squash with Cranberries
To make your roasted butternut squash with cranberries even better, consider these helpful tips:
- Choose Fresh Ingredients: Fresh cranberries add a burst of flavor, but dried cranberries are a great alternative, especially if they’re plump and juicy.
- Texture Variation: For a fun texture, sprinkle in some roasted nuts like pecans or walnuts along with the pistachios.
- Flavor Boost: Feel free to add a pinch of red pepper flakes for a hint of spice or a drizzle of honey for extra sweetness!
Roasted Butternut Squash with Cranberries FAQs
Can I use frozen butternut squash?
Yes, you can use frozen butternut squash. Just make sure to thaw and drain any excess moisture before roasting.
What if I can’t find goat cheese?
If goat cheese isn’t available, feta cheese is a great substitute! It brings a similar tangy flavor to the dish.
Can this dish be made ahead of time?
Absolutely! You can roast the squash and prepare the shallots a day in advance. Just combine before serving and bake until warm.
This roasted butternut squash with cranberries, goat cheese, and shallots is not just a dish; it’s a celebration of flavors! I hope you give it a try and enjoy every bite. Happy cooking!