Name: Roasted Butternut Squash with Goat Cheese, Pomegranate, and Rosemary
Ingredients: 2 cups butternut squash - peeled, seeded, and cut into 1-inch cubes; 2 teaspoons olive oil; 0.5 teaspoon minced fresh rosemary; salt and freshly ground black pepper to taste; 2 tablespoons crumbled goat cheese; 2 tablespoons pomegranate arils; sprigs of fresh rosemary for garnish (optional)

Ingredients

2 cups butternut squash – peeled, seeded, and cut into 1-inch cubes
2 teaspoons olive oil
0.5 teaspoon minced fresh rosemary
salt and freshly ground black pepper to taste
2 tablespoons crumbled goat cheese
2 tablespoons pomegranate arils
sprigs of fresh rosemary for garnish (optional)

Steps

Preheat the oven to 425 degrees F (220 degrees C). Grease a 13 x 9 inch quarter sheet pan.
Combine butternut squash, olive oil, rosemary, salt, and pepper in a bowl; toss until well combined. Spread oiled and seasoned butternut squash pieces in a single layer on the prepared pan.
Roast, uncovered, in the center of the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
Transfer roasted squash pieces to a serving dish and sprinkle with goat cheese crumbles and pomegranate arils.
Garnish with optional fresh rosemary sprigs, if desired, and serve.