Best Roasted Squash With Goat Cheese And Poached Cranberries Recipes

ROASTED SQUASH WITH GOAT CHEESE AND POACHED CRANBERRIES

Roasted Squash with Goat Cheese and Poached Cranberries image

Roasted Squash with Goat Cheese and Poached Cranberries is your new go-to side for Thanksgiving and Christmas dinner, guaranteed. This sweet, creamy dish is everything you love about winter and fall on a plate!

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 butternut squash, sliced crosswise into 6 rounds
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 c. fresh cranberries
1/2 c. pure maple syrup
2 tbsp. fresh orange juice
2 tsp. chopped fresh rosemary
1 (4-ounce) log goat cheese, at room temperature
1/4 c. heavy cream
1/3 c. roasted and salted pepitas

Steps:

Preheat oven to 425°F. Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until golden brown and tender, 25 to 30 minutes.
Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.
Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
Serve squash topped with cheese mixture, cranberries, and pepitas.

ROASTED HERBED SQUASH WITH GOAT CHEESE

Roasted Herbed Squash with Goat Cheese image

Cooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. -Lindsay Oberhausen, Lexington, Kentucky

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

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

Steps:

Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., 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., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.

Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 715mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.

CRANBERRY ROASTED SQUASH

Cranberry Roasted Squash image

I created this recipe one day when I wanted a warm, fragrant side dish. The aroma of the squash and cranberries cooking in the oven is just as heavenly as the taste itself. -Jamillah Almutawakil, Superior, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 medium butternut squash (5 to 6 pounds), peeled and cut into 1-inch cubes
1 medium acorn squash (about 1-1/2 pounds), peeled and cut into 1-inch cubes
2/3 cup chopped fresh or frozen cranberries
1/4 cup sugar
2 tablespoons olive oil
1 tablespoon butter, melted
1 tablespoon molasses
2 garlic cloves, minced
1-1/2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.

Nutrition Facts : Calories 161 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 214mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 8g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED SQUASH

Roasted Squash image

Provided by Food Network

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 butternut squash, about 1 pound/450 g
1 tablespoons olive oil
Kosher salt and freshly ground black pepper
A few sprigs fresh thyme
A few bay leaves
1 to 2 tablespoons butter

Steps:

Heat the oven to 400 degrees F/200 degrees C.
Slice the squash into 3/8 inch/3/4 cm half-moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Sprinkle with salt and pepper. Scatter over the thyme sprigs and bay leaves. Dot the squash with the butter, then bake, turning halfway through roasting, until the squash is soft with slightly candied brown edges, 30 minutes.

ROASTED SQUASH WITH GOAT CHEESE AND POACHED CRANBERRIES

Roasted Squash with Goat Cheese and Poached Cranberries image

Categories Squash

Number Of Ingredients 10

Ingredients

1 butternut squash, sliced crosswise into 6 rounds
1 tablespoons Olive oil
1 splash Kosher salt and freshly ground black pepper
2 cups Fresh Cranberries
1/2 cup pure maple syrup
2 tablespoons fresh orange juice
2 teaspoons chopped fresh rosemary
4 ounces log goat cheese, at room temperature
1/4 cup heavy cream
1/3 cup roasted and salted pepitas

Steps:

1. Preheat oven to 425°F. Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until golden brown and tender, 25 to 30 minutes.
2. Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.
3. Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
4. Serve squash topped with cheese mixture, cranberries, and pepitas.