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Roasted Herbed Squash with Goat Cheese

0 | 0 Reviews
Total Time:Prep: 25 min. Cook: 30 min.

By Taste Of Home Editorial Team

Recipe by Lindsay Oberhausen, Lexington, Kentucky

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 01, 2023

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

Editor’s Note: To save time, first cut squash into rings, then peel each ring.
TEST KITCHEN APPROVED

Roasted Herbed Squash with Goat Cheese

Contest Winner
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Yield:10 servings
Prep:25 min
Cook:30 min
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Ingredients

  • 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
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Directions

  1. Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans.
  2. 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.
  3. Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.

Nutrition Facts

1 cup: 251 calories, 8g fat (3g saturated fat), 21mg cholesterol, 715mg sodium, 43g carbohydrate (10g sugars, 10g fiber), 7g protein.
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