A beautiful butternut squash has been sitting in my kitchen for about a week. I keep thinking about cooking it but just never get to it. Tonight I was determined to put my thinking cap on and create something yummy with it. This recipe turned out pretty good, even if I do say so myself. The roasted squash in and of itself is delicious with hints of rosemary. Then add in the tangy goat cheese and the pine nuts and you end up with quite a rich and flavorful side dish.
Makes 3 servings, each approximately 278 calories, 17 grams fat, 32 grams carbs, 8 grams fiber, 5 grams protein; 8 WW Points +
4 cups chopped butternut squash (1/2 of my squash)
1 TBSP olive oil
1 TBSP white wine vinegar
2 TBSP finely chopped fresh rosemary (if using dried I’d go with about 2 tsp)
3 TBSP pine nuts, toasted
3 TBSP good soft goat cheese
Salt and pepper to taste
Optional: Honey to drizzle
Preheat oven to 400 degrees. Peel butternut squash and cut into cubes (carefully, it will be slippy!)
Mix oil, vinegar and rosemary into squash.
Spread squash out on baking sheet and bake for 40 minutes or until browned. Shake pan a few times during baking.
Remove from oven and let cool for 10 minutes. While the squash cools, toast the pine nuts over med-high heat for about 4-5 minutes, shaking pan frequently.
Add cooled squash, 2TBSP of pine nuts and goat cheese to food processor and pulse until blended but not pureed. Taste and add salt and pepper as needed.
Place in casserole, top with remaining pine nuts.
Bake until warmed through about 10 minutes. Drizzle honey on top and serve.
If you were to cook a winter squash tonight, what recipe would you use?