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Roasted Butternut Squash with Cranberries, Goat Cheese & Shallots

A warm and cozy side or light main that combines sweet roasted butternut squash, tangy cranberries, soft goat cheese, and caramelized shallots, making it a healthy and fiber-rich dish perfect for colder seasons.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables & Aromatics
  • 1 medium butternut squash, peeled, seeded, and cut into cubes
  • 4 teaspoons extra virgin olive oil, divided
  • 5 shallots, thinly sliced
  • 3 cloves garlic, chopped
Add-Ins
  • 1/2 cup fresh or dried cranberries Using fresh cranberries keeps sugar low.
  • 2 teaspoons chopped fresh sage
  • 4 ounces goat cheese, crumbled
  • 2 tablespoons chopped pistachios
Seasoning
  • 1 tablespoon balsamic vinegar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Method
 

Roast the Squash
  1. Preheat the oven to 425°F.
  2. Place the cubed butternut squash into a 9×9-inch baking dish.
  3. Drizzle with 2 teaspoons olive oil, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  4. Toss to coat evenly.
  5. Roast for 30–35 minutes, stirring halfway through, until tender and lightly browned.
Cook the Shallots
  1. Heat the remaining 2 teaspoons olive oil in a skillet over medium heat.
  2. Add the sliced shallots and 1/4 teaspoon salt.
  3. Cook for 15 minutes, stirring occasionally, until soft and beginning to caramelize.
  4. Lower heat to medium-low and add the chopped garlic and balsamic vinegar.
  5. Cook for 2 more minutes, until the garlic softens and the vinegar absorbs.
  6. Remove from heat.
Combine with Cranberries
  1. Stir in the caramelized shallots and the cranberries (fresh or dried) into the roasted squash.
Add Goat Cheese & Pistachios
  1. Crumble the goat cheese over the mixture.
  2. Sprinkle with chopped pistachios.
  3. Return the dish to the oven for 10–15 minutes, until the cheese softens and warms through.
Serve
  1. Serve warm with an extra sprinkle of sage or black pepper if desired.

Notes

This dish can be made ahead and stored in the fridge for up to 4 days. For best texture when freezing, leave out the goat cheese and pistachios; add them fresh when you reheat.