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Roasted Butternut Squash with Cranberries, Goat Cheese & Shallots

A warm and simple dish that combines sweet roasted butternut squash, tart cranberries, creamy goat cheese, and caramelized shallots, perfect as a healthy fall side or light meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Healthy
Calories: 220
Ingredients Method Notes

Ingredients
  

Vegetables & Aromatics
  • 1 medium butternut squash, peeled, seeded, and cut into cubes Ensure it's cubed evenly for uniform cooking.
  • 4 teaspoons extra virgin olive oil, divided Use high-quality olive oil for best flavor.
  • 5 shallots, thinly sliced Thinly sliced for even caramelization.
  • 3 cloves garlic, chopped Chop finely for better flavor distribution.
Add-Ins
  • 1/2 cup fresh or dried cranberries Fresh cranberries are lower in sugar.
  • 2 teaspoons chopped fresh sage Can substitute with dried sage if necessary.
  • 4 ounces goat cheese, crumbled Use lower-fat goat cheese for a lighter option.
  • 2 tablespoons chopped pistachios Add crunch and healthy fats.
Seasoning
  • 1 tablespoon balsamic vinegar
  • Kosher salt, to taste Adjust according to preference.
  • Freshly ground black pepper, to taste Use freshly ground for best flavor.

Method
 

Roast the Squash
  1. Preheat the oven to 425°F (220°C).
  2. Place the cubed butternut squash into a 9×9-inch baking dish.
  3. Drizzle with 2 teaspoons olive oil, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat evenly.
  4. Roast for 30–35 minutes, stirring halfway through, until tender and lightly browned.
Cook the Shallots
  1. Meanwhile, heat the remaining 2 teaspoons olive oil in a skillet over medium heat.
  2. Add the sliced shallots and 1/4 teaspoon salt.
  3. Cook for 15 minutes, stirring occasionally, until soft and beginning to caramelize.
  4. Lower heat to medium-low and add the chopped garlic, balsamic vinegar, and chopped sage.
  5. Cook for 2 more minutes, until the garlic softens and the vinegar absorbs. Remove from heat.
Combine with Cranberries
  1. Remove the roasted squash from the oven and stir in the caramelized shallots and cranberries (fresh or dried).
Add Goat Cheese & Pistachios
  1. Crumble the goat cheese over the mixture and sprinkle with chopped pistachios.
  2. Return the dish to the oven for 10–15 minutes, until the cheese softens and warms through.
Serve
  1. Serve warm with an extra sprinkle of sage or black pepper if desired.

Notes

This dish can be served as a light main or side. Pair with a protein for a balanced meal. Watch portions if tracking calories.