Roasted Butternut Squash with Goat Cheese and Pepitas

Name: Roasted Butternut Squash with Goat Cheese and Pepitas
Yield: Serves 4 to 6
Ingredients: 3 tablespoons, red wine vinegar; 1 tablespoon, sugar; 1/8 teaspoon, table salt; 3 tablespoons, minced shallot; 2 tablespoons, chopped fresh cilantro; 2 tablespoons, extra-virgin olive oil; 1/4 teaspoon, red pepper flakes; 1 (2¼- to 2¾-pound), butternut squash; 3 tablespoons, extra-virgin olive oil, divided; 1 teaspoon, table salt; 1 Gala, Fuji, or, Braeburn apple, unpeeled, cored, halved, and cut into ½-inch-thick wedges; 2 ounces, goat cheese, crumbled (½ cup); 2 tablespoons roasted, pepitas

2 comments

Appears in Cook's Country December/January 2020

Side Dishes

Vegetables

Vegetarian

SERVES4 to 6

TIME1 hour

Roasted Butternut Squash with Goat Cheese and Pepitas

WHY THIS RECIPE WORKS

In order to highlight one of our favorite fall vegetables, we used the oven for most of the up-front work. We began by peeling the tough exterior of the squash until there was no yellow skin left. Instead of meticulously dicing the squash i...

This is a members' feature.