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Roasted Butternut Squash with Pomegranate and Goat Cheese





Serves 6 cups |
Delightfully easy to prepare with big flavors.
Ingredients:
| 10 cups chopped butternut squash |
| 1 tablespoon coconut oil, melted |
| 1/2 teaspoon garlic powder |
| Salt, to taste |
| Ground black pepper, to taste |
| 2 tablespoons lemon juice |
| 1 tablespoon balsamic vinegar |
| 2 tablespoons fresh rosemary, chopped |
| 1/2 cup pomegranate arils |
| 2 oz goat cheese, crumbled |
Directions:
- Preheat oven to 375° F. Line a large baking sheets with parchment paper.
- Place the butternut squash into a large mixing bowl. Add the coconut oil, garlic powder, salt, and pepper. Toss until well coated. Transfer the butternut squash t the baking sheet. Spread out evenly. Place into the oven to bake for 30-40 minutes, stirring halfway.
- Whisk together the lemon juice, balsamic vinegar, and rosemary. Season with salt and pepper.
- Remove the butternut squash from the oven and transfer into a mixing bowl. Pour the lemon dressing over top and stir until butternut squash is coated.
- Sprinkle the pomegranate arils and goat cheese over top. Gently stir together.
- Spoon into serving bowls and enjoy!
| Main Ingredient: | Sweet Potato |
| Cooking Method: | Roast |
| Course: | Side |
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