Roasted butternut squash with goat cheese and pecans is a wonderful vegetarian side dish for a weeknight dinner or holiday meal.
The ghee heightens the sweetness of the squash and a pinch of cayenne gives it a little kick!
Here are some additional holiday side dishes you might enjoy:
Slow-Cooked Greens with Garlic
Duchess Potatoes
Crispy Brussels Sprouts with Port Reduction
Roasted Carrots with Yogurt-Parsley Sauce
Green Beans with Brown Butter and Pepitas
Roasted Butternut Squash with Goat Cheese and Pecans
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Ingredients
- 1 2-3 pound butternut squash, skin and seeds removed and cut into 1/2” thick slices
- 3 tablespoons ghee, melted
- 1/2 teaspoon Celtic sea salt
- 1/8 teaspoon cayenne
- 1/4 cup goat cheese, crumbled
- 1/2 cup pecans, toasted and chopped
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 425ºF and adjust the rack to the lowest position. Place the squash in a large bowl and toss with the ghee, sea salt and cayenne. Spread the squash in an even layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes until well browned. Remove the squash from the oven and, using a pair of tongs, flip each piece of squash. Then, continue to roast in the oven until the face-down side of the squash is browned, about 10 more minutes.
- Transfer the squash to a platter and top with the goat cheese, pecans and fresh thyme. Serve warm.
Nutrition
- Serving Size: Serves 6
Photo Credit: Becky Winkler
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