Roasted Butternut Squash with Goat Cheese and Cranberries


Serves 6-8


1 butternut squash, peeled and sliced into 1 inch circles (6-8 slices)

1 tablespoon extra virgin olive oil

½ teaspoon salt

¼ teaspoon pepper

2 cups fresh cranberries, washed

½ cup maple syrup 

3 tablespoons fresh orange juice

2 tablespoons fresh  sage, chopped

1 (5 oz.) log of plain goat cheese

¼ cup heavy cream

¼ cup chopped roasted pecans


Preheat the oven to 425 degrees.  Line a baking sheet with foil.  Brush extra virgin olive oil and season both sides of the butternut squash with salt and pepper. Roast for 20-25 minutes or until golden brown and tender.


Combine washed cranberries, maple syrup and orange juice into a saucepan on medium high heat.  Simmer for 10-12 minutes or until the cranberries start to pop. Stir in chopped sage.


Stir together the goat cheese and heavy cream.  Serve a slice of butternut squash and top with a teaspoon of cheese mixture, a dollop of cranberries and chopped pecans.



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