Ingredients
1 large butternut squash (approx. 3 lbs), peeled, seeded, and cut into 1-inch cubes.
2-3 tbsp olive oil.
Salt and black pepper to taste.
1/2 cup dried cranberries.
1/2 cup crumbled goat cheese (about 2-3 oz).
2 tbsp fresh rosemary, roughly chopped.
Optional Glaze/Dressing: 2 tbsp honey or maple syrup and 1 tbsp balsamic vinegar.
Garnish: Fresh parsley or extra rosemary sprigs.
Instructions
Prep the Oven: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
Season the Squash: In a large bowl or directly on the baking sheet, toss the cubed squash with olive oil, rosemary, salt, and pepper. Spread them in a single layer to ensure they roast rather than steam.
Roast: Bake for 25–30 minutes, tossing halfway through, until the squash is fork-tender and the edges are golden brown and caramelized.
Add Toppings:
Method A (Baked): Sprinkle the cranberries over the squash during the last 5–10 minutes of roasting to soften them.
Method B (Fresh): Toss the warm roasted squash with the cranberries and goat cheese just before serving.
Finish: Transfer to a serving bowl. Drizzle with honey and balsamic vinegar if desired, then garnish with fresh herbs.
