Roasted Butternut Squash with Pomegranate and Goat Cheese Recipe
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Roasted Butternut Squash with Pomegranate and Goat Cheese
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Serves 6 cups
Delightfully easy to prepare with big flavors.
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Ingredients:
10 cups chopped butternut squash
1 tablespoon coconut oil, melted
1/2 teaspoon garlic powder
Salt, to taste
Ground black pepper, to taste
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 tablespoons fresh rosemary, chopped
1/2 cup pomegranate arils
2 oz goat cheese, crumbled
Directions:
Preheat oven to 375° F. Line a large baking sheets with parchment paper.
Place the butternut squash into a large mixing bowl. Add the coconut oil, garlic powder, salt, and pepper. Toss until well coated. Transfer the butternut squash t the baking sheet. Spread out evenly. Place into the oven to bake for 30-40 minutes, stirring halfway.
Whisk together the lemon juice, balsamic vinegar, and rosemary. Season with salt and pepper.
Remove the butternut squash from the oven and transfer into a mixing bowl. Pour the lemon dressing over top and stir until butternut squash is coated.
Sprinkle the pomegranate arils and goat cheese over top. Gently stir together.
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Roasted Butternut Squash with Pomegranate and Goat Cheese
Serves 6 cups
Ingredients:
10 cups chopped butternut squash
1 tablespoon coconut oil, melted
1/2 teaspoon garlic powder
Salt, to taste
Ground black pepper, to taste
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 tablespoons fresh rosemary, chopped
1/2 cup pomegranate arils
2 oz goat cheese, crumbled
Directions:
Preheat oven to 375° F. Line a large baking sheets with parchment paper.
Place the butternut squash into a large mixing bowl. Add the coconut oil, garlic powder, salt, and pepper. Toss until well coated. Transfer the butternut squash t the baking sheet. Spread out evenly. Place into the oven to bake for 30-40 minutes, stirring halfway.
Whisk together the lemon juice, balsamic vinegar, and rosemary. Season with salt and pepper.
Remove the butternut squash from the oven and transfer into a mixing bowl. Pour the lemon dressing over top and stir until butternut squash is coated.
Sprinkle the pomegranate arils and goat cheese over top. Gently stir together.
Spoon into serving bowls and enjoy!
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