Roasted Butternut Squash with Goat Cheese and Pecans

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  • 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


  1. 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.
  2. Transfer the squash to a platter and top with the goat cheese, pecans and fresh thyme. Serve warm.