Name: Roasted Squash with Goat Cheese and Poached Cranberries
Ingredients: 1 butternut squash, sliced crosswise into 6 rounds; 1 tbsp olive oil; Kosher salt and freshly ground black pepper; 2 cups fresh cranberries; ½ cup pure maple syrup; 2 tbsp fresh orange juice; 2 tsp chopped fresh rosemary; 1 (4-ounce) log goat cheese, at room temperature; ¼ cup heavy cream; ⅓ cup roasted and salted pepitas

Rating

Yields1 Serving

1 butternut squash, sliced crosswise into 6 rounds

1 tbsp olive oil

Kosher salt and freshly ground black pepper

2 cups fresh cranberries

½ cup pure maple syrup

2 tbsp fresh orange juice

2 tsp chopped fresh rosemary

1 (4-ounce) log goat cheese, at room temperature

¼ cup heavy cream

⅓ cup roasted and salted pepitas

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.

Ingredients