A stunning side dish that has it all: sweet maple and squash, savory goat cheese, salty pumpkin seeds and tangy pomegranate seeds.
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Squash
2 to 3 pounds delicata or acorn squash
2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt, melted
1 tablespoon real maple syrup
1 teaspoon salt
14 teaspoon pepper
Dressing
14 cup extra-virgin olive oil
3 tablespoons cider vinegar
3 tablespoons real maple syrup
12 teaspoon finely chopped fresh garlic
12 teaspoon salt
14 teaspoon pepper
Topping
4 ounces goat cheese, crumbled
13 cup roasted salted pumpkin seeds
STEP 1
Heat oven to 375°F.
STEP 2
Cut squash in half; remove seeds. Cut into 1/2-inch slices. Toss with melted Butter with Olive Oil & Sea Salt, 1 tablespoon maple syrup, 1 teaspoon salt and 1/4 teaspoon pepper. Lay in single layer on parchment-lined baking sheet. Roast 20 minutes; turn squash over. Continue roasting 15-20 minutes or until golden brown and fork-tender.
STEP 3
Meanwhile, combine all dressing ingredients in small bowl; whisk to combine. Drizzle dressing over roasted squash; sprinkle with goat cheese, pomegranate seeds and pumpkin seeds. Serve hot or at room temperature.
You can roast vegetables during any season of the year, but in the fall when vegetables are bountiful, it’s a delicious taste to enjoy from the garden. This collection shows you how to roast a variety of simple and unexpected veggies, from carrots to potatoes.
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