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Roasted Herbed Squash with Goat Cheese

TOTAL TIME: Prep: 25 min. Cook: 30 min. YIELD: 10 servings.
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

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

Directions

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

Nutrition Facts

1 cup: 251 calories, 8g fat (3g saturated fat), 21mg cholesterol, 715mg sodium, 43g carbohydrate (10g sugars, 10g fiber), 7g protein.

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