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Maple Roasted Butternut Squash with Herbed Goat Cheese & Pepitas

Time: 50 Minutes
Servings: 4-6 Servings

Ingredients:

  • 1 Large Butternut Squash, peeled and cubed

  • 2 T Olive Oil

  • 2 T Pure Maple Syrup

  • ½ tsp Smoked Paprika

  • ½ tsp Cinnamon

  • Salt & Freshly Cracked Black Pepper to taste

  • 4 oz Goat Cheese (herbed or plain)

  • ¼ C Roasted Pepitas (pumpkin seeds)

  • 1 T Fresh Thyme or Rosemary (chopped)

  • Optional: Pomegranate Seeds for Garnish

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Instructions:

  1. Preheat oven to 400°F.

  2. Line a baking sheet with parchment paper.

  3. Toss squash cubes with olive oil, maple syrup, paprika, cinnamon, salt, and pepper.

  4. Spread evenly on the baking sheet.

  5. Roast for 30–35 minutes, stirring once halfway, until squash is golden and fork-tender.

  6. Transfer to a serving platter.

  7. Dot with crumbled goat cheese, sprinkle pepitas and herbs over the top.

  8. Optional flair: Add pomegranate seeds for a pop of tartness and color.

Go Rogue by serving over arugula for a warm fall salad with a drizzle of balsamic glaze.

Want The Rogue Chef to make this delicious sandwich for you? Contact us at www.TheRogueChef.com.

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