Roasted Butternut Squash with Goats Cheese. Cut the squash in half and scoop out the seeds then cut criss-cross patterns over the cut-side of each one. Mix cubes with olive oil, salt, pepper, rosemary and honey. Line extra large baking sheet with parchment paper.
Line a large baking sheet with parchment paper and place coated squash in a single layer. Halve the squash, scoop out the seeds and cut criss-cross patterns over the cut-side of each. Place the squash in a large bowl and toss with the ghee, sea salt and cayenne. You can have Roasted Butternut Squash with Goats Cheese using 0 ingredients and 0 steps. Here is how you cook it.
Ingredients of Roasted Butternut Squash with Goats Cheese
Spread the squash in an even layer on a baking sheet lined with parchment paper. Spread the butternut squash onto a sheet pan, drizzle with the olive oil and sprinkle with salt and pepper. Use your hands to toss it until coated. Toss together squash and oil on a rimmed baking sheet.
Roasted Butternut Squash with Goats Cheese instructions
Stand the squash upright on a cutting board, then stick a sharp heavy chef's knife straight into the middle and make one long cut down the middle from top to bottom. Switch position of pans midway through roasting to ensure even doneness. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup. Add butternut squash to a foil lined baking sheet (for easy cleanup).