Average Rating: 5TOTAL TIME: Prep: 25 min. Cook: 30 min.
YIELD: 10 servings.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
Instructions
- 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.