This cozy butternut squash bake recipe features roasted butternut squash layered with creamy goat cheese and crunchy pistachios. A restaurant-style side dish perfect for when you want something luxurious on a holiday or weekday evening!
Roasted Butternut Squash with Goat Cheese
Butternut squash is one of my favorite vegetables, whether in butternut squash risotto, butternut squash soup, or this. Butternut Squash Bake. It is naturally sweet, but when roasted it becomes sweeter and more caramelized. In this recipe, we combine tender roasted squash with creamy goat cheese, caramelized shallots, bright balsamic vinegar, and crunchy pistachios to create a side dish that will turn heads!
Why You’ll Love This Roasted Butternut Squash Side Dish
I shared this recipe with Thanksgiving in mind, but you can actually make it all fall and winter. I think it would be especially great as a side to prosciutto-wrapped stuffed turkey tenderloin!
- Full of autumn mood: Sweet butternut squash, jammy caramelized shallots, herby sage, and tangy goat cheese give this recipe a seasonal twist.
- Easy to prepare: The flavor of this butternut squash bake is complex, but the steps to make it are not. Preparation time is only 15 minutes!
- variable: This dish goes perfectly with roasted chicken or pork on a weeknight, or with your favorite holiday main dish.
- Convenient to prepare in advance: Roasted butternut squash makes an ideal holiday side dish because you can roast the squash and caramelize the shallots ahead of time.
materials needed
Here are all the ingredients for the Roasted Butternut Squash Recipe: See recipe card below for exact measurements.
- Butternut Squash: Freshly peeled and diced squash gives the best texture, but pre-cut squash from the refrigerated case in the produce section also works well. (But don’t use frozen! It won’t caramelize.)
- olive oil Roast the squash and caramelize the shallots.
- shallot It has a subtle onion flavor. Sugar becomes concentrated and tastes sweet when cooked.
- garlic It adds depth and savory flavor.
- Balsamic Vinegar: Splash of Balsamic Vinegar adds bright acidity and mild sweetness.
- sage: Sage and butternut squash are such a great combination! However, rosemary or thyme also work well in this recipe.
- goat cheeseIt adds a creamy, tangy finish that makes this butternut squash bake a comforting treat.
- pistachio For color, crunch, and a little nutty flavor. You can substitute walnuts or pecans if you like, or pepitas if you don’t have nuts.
- Salt and pepper: I use kosher salt and freshly ground black pepper.
How to Make Roasted Butternut Squash with Goat Cheese and Pistachios
Here’s a step-by-step guide to making this butternut squash bake recipe. See recipe card below for printable instructions.
- Roast some squash: Preheat oven to 425°F. Toss the squash with the olive oil, salt, and pepper in a square baking dish, then roast for 30 to 35 minutes, stirring halfway through the cooking time, until the squash is tender.
- Cook the shallots: Add the remaining olive oil to a non-stick frying pan and heat over medium heat. Add the shallots and salt and cook for 15 minutes or until tender and brown.
- Add the following ingredients:: Reduce heat to medium, add garlic, vinegar, and sage and mix. Cook until the garlic softens and the vinegar is absorbed.
- put together: Mix the shallot mixture with the butternut squash, then mash the goat cheese on top. Add pistachios.
- bake again: Put the dish back in the oven. Bake for another 15 minutes until the cheese is melted and serve.
Tips and Variations
- Cut the squash into even pieces. Evenly cut cubes ensure even roasting so no small pieces burn!
- Double up on holidays: If cooking for multiple people, double the recipe and bake in a 9×13-inch baking dish.
- Make it a vegetarian main dish: Serve squash on top of cooked farro or quinoa risotto.
- Try other cheeses: Not a fan of goat cheese? Instead, feta cheese, blue cheese, or shredded Parmesan cheese will work.
- Use a variety of squash. Substitute for sliced delicata squash, honey nut squash, or another variety you like.
offer suggestions
This roasted butternut squash pairs beautifully with a variety of main and side dishes.
proper storage
- refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Leftover food can be stored in an airtight container and frozen for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat: For best results, heat in a 350°F oven until heated through. You can also heat a small portion in the microwave until warm.
produce: night soil
Serving Size: 2 /3 cups
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Preheat oven to 425 degrees Fahrenheit.
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Add squash to a 9×9 baking dish. Add 2 teaspoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper and mix. Transfer to oven and bake until tender, about 30 to 35 minutes. Stir in between.
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Meanwhile, heat the remaining 2 teaspoons olive oil in a nonstick pan over medium heat. Add shallots and ¼ teaspoon salt. Cook, stirring occasionally, until tender and browned, about 15 minutes. Reduce heat to medium and add garlic, balsamic vinegar, and sage. Stir to combine. Cook until the garlic softens and the vinegar is absorbed, about 2 minutes. Remove from heat.
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Remove roasted squash from oven. Stir in shallots. Crumble the goat cheese over the squash mixture and top with the pistachios. Place back in the oven and bake until the cheese is melted, about 15 minutes.
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Remove from oven and serve.
Last step:
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** Easily doubles and fits into a 9×13 inch baking dish.
** This makes about 4 cups (about ⅔ cup per serving).
clothing material: 2 /3 cups, calorie: 164 calorie, carbohydrate: 20 g, protein: 6 g, province: 8 g, Saturated Fat: 3 g, Polyunsaturated fat: 1 g, Monounsaturated fat: 3 g, Cholesterol: 9 mg, sodium: 78 mg, potassium: 552 mg, fiber: 4 g, sugar: 5 g, Vitamin A: 13494 IU, Vitamin C: 29 mg, calcium: 105 mg, steel: 2 mg
