Roasted Squash With Goat Cheese And Poached Cranberries Recipes

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ROASTED SQUASH WITH GOAT CHEESE AND POACHED CRANBERRIES



Roasted Squash with Goat Cheese and Poached Cranberries image

Roasted Squash with Goat Cheese and Poached Cranberries is your new go-to side for Thanksgiving and Christmas dinner, guaranteed. This sweet, creamy dish is everything you love about winter and fall on a plate!

Time 1h

Yield 6 servings

Number Of Ingredients 10

1 butternut squash, sliced crosswise into 6 rounds
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 c. fresh cranberries
1/2 c. pure maple syrup
2 tbsp. fresh orange juice
2 tsp. chopped fresh rosemary
1 (4-ounce) log goat cheese, at room temperature
1/4 c. heavy cream
1/3 c. roasted and salted pepitas

Steps:

  • Preheat oven to 425°F. Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until golden brown and tender, 25 to 30 minutes.
  • Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.
  • Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
  • Serve squash topped with cheese mixture, cranberries, and pepitas.

ROASTED HERBED SQUASH WITH GOAT CHEESE



Roasted Herbed Squash with Goat Cheese image

Cooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. -Lindsay Oberhausen, Lexington, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

2 medium acorn squash (about 1-1/2 pounds each), peeled and cut into 2-inch cubes
1 large butternut squash (5 to 6 pounds), peeled and cut into 2-inch cubes
3 tablespoons olive oil
2 tablespoons minced fresh thyme
2 tablespoons minced fresh rosemary
1 tablespoon kosher salt
1 teaspoon coarsely ground pepper
1 log (11 ounces) fresh goat cheese, crumbled
2 tablespoons coarsely chopped fresh parsley
1 tablespoon maple syrup, warmed slightly

Steps:

  • Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.

Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 715mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.

ROASTED SQUASH WITH GOAT CHEESE AND POACHED CRANBERRIES



Roasted Squash with Goat Cheese and Poached Cranberries image

Categories     Squash

Number Of Ingredients 10

1 butternut squash, sliced crosswise into 6 rounds
1 tablespoons Olive oil
1 splash Kosher salt and freshly ground black pepper
2 cups Fresh Cranberries
1/2 cup pure maple syrup
2 tablespoons fresh orange juice
2 teaspoons chopped fresh rosemary
4 ounces log goat cheese, at room temperature
1/4 cup heavy cream
1/3 cup roasted and salted pepitas

Steps:

  • 1. Preheat oven to 425°F. Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until golden brown and tender, 25 to 30 minutes.
  • 2. Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.
  • 3. Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
  • 4. Serve squash topped with cheese mixture, cranberries, and pepitas.

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