Roasted Squash With Goat Cheese And Poached Cranberries Recipes

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ROASTED SQUASH WITH GOAT CHEESE AND POACHED CRANBERRIES



Roasted Squash with Goat Cheese and Poached Cranberries image

Roasted Squash with Goat Cheese and Poached Cranberries is your new go-to side for Thanksgiving and Christmas dinner, guaranteed. This sweet, creamy dish is everything you love about winter and fall on a plate!

Time 1h

Yield 6 servings

Number Of Ingredients 10

1 butternut squash, sliced crosswise into 6 rounds
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 c. fresh cranberries
1/2 c. pure maple syrup
2 tbsp. fresh orange juice
2 tsp. chopped fresh rosemary
1 (4-ounce) log goat cheese, at room temperature
1/4 c. heavy cream
1/3 c. roasted and salted pepitas

Steps:

  • Preheat oven to 425°F. Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until golden brown and tender, 25 to 30 minutes.
  • Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.
  • Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
  • Serve squash topped with cheese mixture, cranberries, and pepitas.

ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE



Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese image

Provided by Guy Fieri

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

2 acorn squash
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons butter
2 cups cabbage (core removed before slicing)
1 cup 1/4-inch-sliced sweet onion
1 red bell pepper, seeded and sliced in 1/4-inch julienne
1 yellow bell pepper, seeded and sliced in 1/4-inch julienne
Kosher salt and freshly ground pepper
2 cups cremini mushrooms, cleaned and quartered
2 cloves garlic, minced
4 ounces crumbled goat cheese
2 tablespoons chopped fresh Italian parsley, for garnish, optional

Steps:

  • For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
  • Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
  • For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
  • For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.

ROAST SQUASH WITH GOAT'S CHEESE & PUY LENTILS



Roast squash with goat's cheese & puy lentils image

Discover the joys of autumn with our roast squash served with soft goat's cheese, puy lentils and sage. It's a great seasonal recipe as the cold nights draw in

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 1h30m

Number Of Ingredients 12

800g delicata, acorn or butternut squash
4 tbsp rapeseed or olive oil
25g pumpkin seeds (or use the seeds from the pumpkin or squash you're using)
10 sage leaves
2 tbsp good-quality red wine vinegar
250g pouch cooked puy lentils
100g soft goat's cheese
4 amaretti biscuits
100g kale, rinsed, dried, thick stems removed and leaves torn into crisp-sized pieces
½ tbsp rapeseed or olive oil
1 tbsp white sesame seeds
1 tsp red chilli flakes

Steps:

  • Heat oven to 160C/140C fan/gas 3. Toss the kale lightly in the oil, ½ tsp salt, sesame and chilli, massaging the leaves until coated with the oil and seasoning. Arrange the leaves in one layer in a roasting tin or baking tray - you might need to use more than one to keep them in an even layer. Roast for 15-20 mins until crisp and dry but not brown.
  • Once dried, remove from the oven and turn the heat up to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Wash the seeds to remove the sticky membrane, dry them with kitchen paper and set aside. Cut the squash into 1cm thick slices (don't worry about peeling them), and arrange on a baking sheet or in a roasting tin. Drizzle over 1 tbsp oil, season, then turn and drizzle with a little more oil. Season again and roast for 30-40 mins until tender and caramelising, turning halfway through. Remove from the oven.
  • Heat the remaining oil in a non-stick frying pan over a medium to high heat until it's shimmering. Add the sage leaves and fry for 15-30 seconds, turning them once. Remove using tongs or a slotted spoon, place on kitchen paper and scatter with sea salt. Add the pumpkin seeds to the hot oil and fry for a few mins until puffed and crunchy. Drain the oil into a bowl and whisk with the red wine vinegar, a pinch of salt and freshly ground black pepper.
  • Dress the lentils with half the dressing, then spoon onto the plates or serving platter. Arrange the crispy kale and squash on top, crumble over the goat's cheese, and drizzle over a bit more dressing. Finally, top with the fried seeds, and crumble over the amaretti biscuits and crispy sage leaves.

Nutrition Facts : Calories 472 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 1.7 milligram of sodium

ROASTED SQUASH AND SWEET POTATOES WITH GOAT CHEESE



Roasted Squash and Sweet Potatoes with Goat Cheese image

This is one of my favorite recipes for roasted vegetables - sweet potatoes and butternut squash taste great together. Use about the same amount for each. You will see, adding the goat cheese and the honey turns this simple dish into a gourmet experience.

Provided by Marianne

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 45m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil, or as needed
1 butternut squash - peeled, seeded, and cut into small slices
2 large sweet potatoes, peeled and cubed
salt and freshly ground black pepper to taste
1 tablespoon honey, or to taste
1 (8 ounce) tub crumbled goat cheese
2 tablespoons chopped fresh parsley, or more to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil or line with parchment paper.
  • Combine butternut squash and sweet potatoes in a bowl. Drizzle with olive oil and season with salt and pepper. Spread onto the prepared baking sheet.
  • Bake in the preheated oven for about 15 minutes. Turn vegetables and drizzle with honey. Sprinkle evenly with goat cheese. Bake until cooked through and lightly browned, about 10 minutes more. Sprinkle with parsley and serve.

Nutrition Facts : Calories 593 calories, Carbohydrate 81.4 g, Cholesterol 44.8 mg, Fat 24.1 g, Fiber 12 g, Protein 18.4 g, SaturatedFat 12.7 g, Sodium 467.5 mg, Sugar 20.9 g

ROASTED HERBED SQUASH WITH GOAT CHEESE



Roasted Herbed Squash with Goat Cheese image

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

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 715mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.

ROASTED ACORN SQUASH WITH POMEGRANATE AND GOAT CHEESE



Roasted Acorn Squash with Pomegranate and Goat Cheese image

Acorn squash is one of my favorites for the holidays. This holiday treat adds some color and flavor to the table. You can sub out kabocha squash for this recipe if you prefer. Balsamic vinegar is also a great substitute for maple syrup.

Provided by Jet Tila

Categories     side-dish

Time 1h10m

Yield 2 to 4 servings

Number Of Ingredients 8

2 acorn squash
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 to 8 sprigs thyme
Ground cumin, for sprinkling
1/4 cup maple syrup, warmed
1/2 cup pomegranate seeds
1/2 cup crumbled goat cheese

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
  • Wash the two whole squash under running water and pat dry. Cut the squash in half by inserting the tip of a chef's knife in the center of the squash where the stem connects. Push the tip in until it has cut all the way through the skin and flesh, then press down firmly on the handle, bringing the heel of the blade all the way to the cutting board. Turn the squash 180 degrees and repeat on the other side, splitting the squash. Scrape out the seeds with a spoon.
  • Slice the squash into 1/2-inch-thick slices. Heat a 14-inch cast-iron pan over medium-high heat and add the olive oil. Once heated, add the squash in an even layer. Season with salt and pepper and sear on the first side until lightly golden brown, about 3 minutes, in batches if needed. Place the seared squash on the prepared sheet tray, seared-side down, and season the top side with salt and pepper. Scatter the thyme sprigs over the squash and put into the oven. Roast until the edges are brown and the squash is tender in the middle, 20 to 30 minutes.
  • Transfer the squash to a large bowl, season with more salt, pepper and cumin to taste. Drizzle with the warmed syrup and toss to combine. Pour onto a platter and sprinkle with the pomegranate seeds and goat cheese.

ROASTED SQUASH WITH GOAT CHEESE AND POACHED CRANBERRIES



Roasted Squash with Goat Cheese and Poached Cranberries image

Categories     Squash

Number Of Ingredients 10

1 butternut squash, sliced crosswise into 6 rounds
1 tablespoons Olive oil
1 splash Kosher salt and freshly ground black pepper
2 cups Fresh Cranberries
1/2 cup pure maple syrup
2 tablespoons fresh orange juice
2 teaspoons chopped fresh rosemary
4 ounces log goat cheese, at room temperature
1/4 cup heavy cream
1/3 cup roasted and salted pepitas

Steps:

  • 1. Preheat oven to 425°F. Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until golden brown and tender, 25 to 30 minutes.
  • 2. Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.
  • 3. Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
  • 4. Serve squash topped with cheese mixture, cranberries, and pepitas.

CRANBERRY ROASTED SQUASH



Cranberry Roasted Squash image

I created this recipe one day when I wanted a warm, fragrant side dish. The aroma of the squash and cranberries cooking in the oven is just as heavenly as the taste itself. -Jamillah Almutawakil, Superior, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1 medium butternut squash (5 to 6 pounds), peeled and cut into 1-inch cubes
1 medium acorn squash (about 1-1/2 pounds), peeled and cut into 1-inch cubes
2/3 cup chopped fresh or frozen cranberries
1/4 cup sugar
2 tablespoons olive oil
1 tablespoon butter, melted
1 tablespoon molasses
2 garlic cloves, minced
1-1/2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to two 15x10x1-in. baking pans. Roast until tender, stirring and rotating pans halfway through cooking, 45-55 minutes.

Nutrition Facts : Calories 161 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 214mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 8g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED SPAGHETTI SQUASH WITH ASPARAGUS AND GOAT CHEESE



Roasted Spaghetti Squash with Asparagus and Goat Cheese image

A delicious alternative to pasta! This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Garnish with a few basil leaves and some Parmesan cheese.

Provided by KateS

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h15m

Yield 2

Number Of Ingredients 11

1 (2 1/2 pound) spaghetti squash, halved lengthwise and seeded
cooking spray
salt and ground black pepper to taste
1 teaspoon olive oil, or as needed
¼ Spanish onion, diced
1 bunch fresh asparagus, cut into 1-inch pieces
2 cloves garlic, minced
½ cup vegetable broth
2 ounces goat cheese
2 tablespoons chopped fresh basil
1 tablespoon minced fresh thyme

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
  • Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
  • Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
  • Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 52.9 g, Cholesterol 22.4 mg, Fat 14.7 g, Fiber 5.4 g, Protein 15.5 g, SaturatedFat 7 g, Sodium 364.1 mg, Sugar 6.3 g

ROASTED BUTTERNUT SQUASH WITH HERB OIL AND GOAT CHEESE



Roasted Butternut Squash with Herb Oil and Goat Cheese image

This roasted butternut squash recipe is perfect for a dinner party-serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

Provided by Andrew Tarlow

Categories     Bon Appétit     Butternut Squash     Goat Cheese     Side     Thanksgiving     Fall     Oregano

Yield 8 servings

Number Of Ingredients 8

1 large butternut squash or other large winter squash (about 4 pounds), scrubbed
1 garlic clove, finely grated
1/4 cup olive oil
1/4 cup finely chopped parsley
1 tablespoon finely chopped marjoram or oregano
1 1/2 teaspoons red wine vinegar, divided
Kosher salt, freshly ground pepper
3 ounces fresh goat cheese

Steps:

  • Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35-45 minutes. Let cool slightly.
  • Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
  • Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
  • Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
  • Do Ahead
  • Herb oil can be made 1 day ahead. Cover and chill.

ROASTED SQUASH WITH CHICORY, GOAT'S CHEESE & HERBY COUSCOUS



Roasted squash with chicory, goat's cheese & herby couscous image

Combine butternut squash, red chicory, pine nuts, giant couscous and goat's cheese to make this lovely winter salad full of texture and flavour

Provided by Esther Clark

Categories     Dinner, Lunch

Time 50m

Number Of Ingredients 12

1 butternut squash
1 small garlic clove
2 tbsp olive oil
200g giant wholewheat couscous
small bunch of basil, roughly chopped
small bunch of parsley, roughly chopped
2 tbsp pine nuts, toasted
100ml extra virgin olive oil
small pinch of sugar
1-2 lemons, juiced
2 red chicory, leaves separated
100g goat's cheese, sliced into rounds

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Cut the bulbous end from the squash, then halve, scoop out the seeds and cut into wedges (reserve the long neck of the squash for another recipe). Spread the squash wedges out in a roasting tin. Peel the garlic and toss this through the wedges along with some seasoning and the olive oil. Roast for 30 mins until the squash is tender.
  • Meanwhile, cook the couscous following pack instructions. Drain, return to the pan and leave to steam-dry. Tip the basil, parsley, pine nuts and half the extra virgin olive oil into a food processor with the sugar and some seasoning. Blitz to a coarse paste. With the motor running, drizzle in the remaining extra virgin olive oil and lemon juice. Season to taste, then toss with the couscous.
  • When the squash is tender, roughly mash the garlic clove and gently stir through the squash. Toss the wedges through the couscous with the chicory leaves and goat's cheese. Any leftovers will keep covered in the fridge for up to a day.

Nutrition Facts : Calories 626 calories, Fat 44 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.4 milligram of sodium

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From pinterest.com


BAKED GOAT CHEESE ROASTED CRANBERRY APPETIZER RECIPE
2020-11-25 Set aside. In a medium bowl, combine the balsamic vinegar and honey. Add the cranberries and thyme to the bowl and stir until they are covered by the liquid. Set aside for 5 minutes. On a cutting board, chop up the almonds. Set aside 1/2 tablespoon chopped almonds and roll the goat cheese in the remaining almonds.
From honeyandbirch.com


BEST ROASTED SQUASH WITH GOAT CHEESE AND POACHED CRANBERRIES
Best Roasted Squash with Goat Cheese and Poached Cranberries. countryliving.com Dawn Call. loading... X. Ingredients. 1 butternut squash, sliced crosswise into 6 rounds; 1 tablespoon olive oil; Kosher salt and freshly ground black pepper; 2 c. fresh cranberries; 1/2 c. pure maple syrup; 2 tbsp. fresh orange juice; 2 tsp. chopped fresh rosemary; 1 (4-ounce) log goat …
From copymethat.com


MAPLE ROASTED DELICATA SQUASH WITH GOAT CHEESE - BOWL OF DELICIOUS
2021-11-24 Preheat your oven to 425 degrees F. Line a rimmed baking sheet with parchment paper (optional, for easy clean-up). Place the halved, seeded, and sliced delicata squash on the prepared baking sheet. Drizzle the squash with the olive oil (2 tablespoons), maple syrup (1 tablespoon), and season with kosher salt (1/2 teaspoon), and black pepper (1/4 ...
From bowlofdelicious.com


10 BEST CRANBERRY GOAT CHEESE RECIPES - YUMMLY
2022-07-08 Parmesan cheese, goat cheese, olive oil, sour cream, pepper, seasoned salt and 4 more Autumn Apple, Ham and Goat Cheese Salad Pork red onion, goat cheese, gala apples, champagne, greens, ham, walnuts and 1 more
From yummly.com


HONEY ROASTED SQUASH WITH GOAT CHEESE - COLD WEATHER COMFORT
2020-01-14 Instructions. Preheat oven to 375 degrees. Halve squash with a large chef's knife. Scoop out all seeds and discard. Drizzle cut side of squash with olive oil and season generously with salt and pepper. Place squash cut side down on an aluminum foil lined baking sheet. Roast squash for 45 minutes or until fork tender.
From coldweathercomfort.com


ROASTED SQUASH WITH CRANBERRIES AND THYME - WILLIAMS SONOMA
2016-12-23 Directions: Preheat an oven to 400°F (200°C). Oil a baking sheet. Trim the ends from each squash and cut into slices or quarters. Scrape out the seeds, reserving some for roasting. Season the slices generously with salt and pepper and arrange on the prepared sheet. Roast for 10 minutes.
From williams-sonoma.com


WARM HONEY ROASTED BUTTERNUT SQUASH SALAD - CONFESSIONS OF A …
2015-11-16 Instructions. Preheat oven to 400 degrees F. Spray a baking sheet with olive oil cooking spray. Add cubed squash to the sheet along with another drizzle of olive oil. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference. Roast at 400 F for 25 minutes on the center rack. At the 25 minute mark, pull out the ...
From confessionsofafitfoodie.com


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