Baked butternut squash is layered with creamy goat cheese and crunchy pistachios on this cozy Butternut Squash Bake recipe. A restaurant-worthy aspect dish that’s good for the vacations and for weeknights whenever you really feel like one thing fancy!
Baked Butternut Squash With Goat Cheese
Butternut squash is one in every of my favourite greens, whether or not it’s Butternut Squash Risotto, Butternut Squash Soup, or this Butternut Squash Bake. It’s naturally candy, and when it’s roasted, it will get even sweeter and caramelized. On this recipe, I mix tender roasted squash with creamy goat cheese, caramelized shallots, shiny balsamic vinegar, and crunchy pistachios for a aspect dish that may simply steal the present!
Why You’ll Love This Baked Butternut Squash Aspect Dish
I shared this recipe with Thanksgiving in thoughts, however you may actually make all of it fall and winter lengthy. It might be particularly good as a aspect for Prosciutto Wrapped Stuffed Turkey Tenderloin!
- Filled with fall taste: Candy butternut squash, jammy caramelized shallots, herbaceous sage, and tangy goat cheese give this recipe plenty of seasonal vibes.
- Straightforward to organize: Although the flavors on this butternut squash bake are complicated, the steps for making it are usually not. There’s solely quarter-hour of prep time!
- Versatile: This dish would pair completely with roasted hen or pork for a weeknight, or your favourite vacation mains.
- Make-ahead pleasant: You may roast the squash and caramelize the shallots forward of time, which makes this baked butternut squash a really perfect aspect dish for the vacations.
Elements You’ll Want
Listed below are all of the substances for this baked butternut squash recipe. See the recipe card under for the precise measurements.
- Butternut Squash: Freshly peeled and cubed squash has the very best texture, however pre-cut squash from the refrigerated case within the produce part works too. (Don’t use frozen, although! It gained’t caramelize as properly.)
- Olive Oil for roasting the squash and caramelizing the shallots.
- Shallots have a gentle onion taste. Their sugars focus they usually get candy when cooked.
- Garlic provides depth and savory taste.
- Balsamic Vinegar: A splash of balsamic vinegar provides a shiny punch of acidity, plus a mellow sweetness.
- Sage: Sage and butternut squash are such an incredible pairing! However rosemary or thyme would additionally work on this recipe.
- Goat Cheesewhich provides a creamy, tangy end and makes this butternut squash bake really feel indulgent.
- Pistachios for coloration, crunch, and a little bit of nutty taste. You may substitute walnuts or pecans in case you choose, or pepitas for a nut-free possibility.
- Salt and Pepper: I take advantage of kosher salt and freshly floor black pepper.
Tips on how to Make Baked Butternut Squash With Goat Cheese and Pistachios
Right here’s a step-by-step information to creating this butternut squash bake recipe. See the recipe card on the backside for printable instructions.
- Roast the squash: Preheat your oven to 425ºF. Toss the squash with olive oil, salt, and pepper in a sq. baking dish, then roast for 30 to 35 minutes, stirring midway by the cooking time, till the squash is tender.
- Cook dinner the shallots: Warmth the remaining olive oil in a nonstick skillet over medium warmth. Stir within the shallots and salt and cook dinner for quarter-hour, or till softened and starting to brown.
- Add the subsequent substances: Scale back the warmth to medium-low and stir within the garlic, vinegar, and sage. Cook dinner till the garlic is softened and the vinegar is absorbed.
- Put it collectively: Stir the shallot combination into the butternut squash, then crumble the goat cheese on prime. Add the pistachios.
- Bake once more: Return the dish to the oven; bake for quarter-hour extra to soften the cheese, then serve.
Ideas and Variations
- Minimize the squash evenly: Uniformly lower cubes guarantee even roasting so that you don’t have smaller items that burn!
- Double it for the vacations: Double the recipe and bake it in a 9×13-inch baking dish in case you’re cooking for a crowd.
- Make it a vegetarian predominant dish: Serve the squash over cooked farro or Quinoa Risotto.
- Attempt a special cheese: Not a fan of goat cheese? Feta, blue cheese, or shaved Parmesan would work as a substitute.
- Use a special squash selection: Swap in sliced delicata squash, honeynut squash, or one other selection you want.
Serving Strategies
This baked butternut squash pairs superbly with a wide range of predominant dishes and sides.
Correct Storage
- Fridge: Retailer leftovers in an hermetic container for as much as 4 days.
- Freezer: Switch leftovers to an hermetic container and freeze for as much as 3 months. Thaw within the fridge earlier than reheating.
- To reheat: For finest outcomes, heat in a 350°F oven till heated by. You may also warmth smaller parts within the microwave till heat.
Yield: servings
Serving Dimension: 2 /3 cup
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Preheat the oven to 425 levels F.
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Add the squash to a 9×9 baking dish. Toss with 2 teaspoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon of pepper. Switch to the oven to roast till tender, about 30-35 minutes. Stir midway by.
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Within the meantime, warmth the remaining 2 teaspoons of olive oil in a nonstick pan over medium warmth. Add the shallots and ¼ teaspoon of salt. Cook dinner, stirring sometimes, till gentle and starting to brown, about quarter-hour. Flip the warmth right down to medium low and add the garlic, balsamic vinegar, and sage; stir to include. Cook dinner till the garlic is starting to melt and the vinegar is absorbed, about 2 minutes. Take away from warmth.
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Take away the roasted squash from the oven. Stir within the shallot. Crumble the goat cheese on prime of the squash combination then prime with the pistachios. Return to the oven till the cheese is melted, about quarter-hour.
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Take away from the oven and serve.
Final Step:
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** you’ll be able to simply double this and make it in a 9×13” baking dish
** this makes about 4 cups (a few heaping ⅔ cup per serving)
Serving: 2 /3 cup, Energy: 164 kcal, Carbohydrates: 20 g, Protein: 6 g, Fats: 8 g, Saturated Fats: 3 g, Polyunsaturated Fats: 1 g, Monounsaturated Fats: 3 g, Ldl 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, Iron: 2 mg
