Squash is everywhere I look. The bins are overflowing at the grocery store and at the farmers market; acorn squash, butternut squash, spaghetti squash. So last week I grabbed a large butternut squash to make this tried and true recipe to share with you. This roasted butternut squash with red onions and goat cheese is incredibly easy to prepare and will be sure to impress. Not only are the colors in this dish beautiful, the flavors are substantial.
Like many squash dishes, this one is hearty and filling. It would make a great side for roast chicken, or perhaps to turkey. It could be the simple and healthy addition to your Thanksgiving meal that you’ve been searching for.
This recipe is adapted from Jerusalem: A Cookbook by Yotan Ottolenghi and Sami Tamimi. The cookbook is packed with amazing photos and delicious recipes—I recommend checking it out if you have the chance, even just to flip through the pages. The original recipe drizzles a tahini sauce over the squash, but here I have simplified things. I skip the sauce and instead include crumbled goat cheese, which I believe goes nicely with the sweet butternut squash and only takes two seconds to add. Feta would also taste great.
On to preparing the recipe. You can go through the mini wrestling match that is peeling, seeding, and dicing a butternut squash if you so choose. (I went this route, probably because I hadn’t done it in awhile and forgot what a process it is!) If you’d like specific instructions for doing so, take a look at The Kitchn’s tutorial here. However, if you want to save time or sanity or both, you can also purchase squash that is already peeled and diced at your grocery store. Phew.
The onions and squash cook at the same time in the oven but on two different baking sheets. The onions do not take quite as long as the squash to cook, so keep an eye on them and pull them out once lightly brown and crispy.
That is it, my friends. Throw some veggies on a baking pan. Once they are done cooking, mix them together in a bowl and top with parsley and goat cheese. (As a pro tip, do not let your cat on the counter during this step. I somehow managed to knock over the olive oil, salt, and goat cheese all at the same time, while trying to chase the cat away.) The dish is then ready to serve warm, to dazzle your guests or just yourself with how great of a chef you are. Way to go.
- 1 large butternut squash
- 1 large red onion
- 3 tablespoons extra virgin olive oil, divided
- Salt and freshly ground pepper, to taste
- 2 tbsp fresh parsley, chopped
- 2–3 oz. fresh goat cheese, crumbled
- Peel the butternut squash, cut in half to remove the seeds, and then dice. Cut the red onion in half and then into thin wedges.
- Preheat the oven to 425°F. Place the butternut squash in a large bowl and drizzle with two tablespoons olive oil. Sprinkle generously with salt and pepper and toss well to coat. Spread the squash out on a rimmed baking sheet.
- Place the red onion on a separate rimmed baking sheet. Drizzle with one tablespoon olive oil and toss to coat. Sprinkle with salt and pepper.
- Place both the squash and onions into the oven and cook for 20–25 minutes, stirring once. Once the onions are slightly browned and crisp, remove from the oven. Continue cooking the squash for an additional 10–15 minutes, until soft.
- Combine the roasted squash and onions in a large serving dish. Top with fresh parsley and goat cheese. Serve warm.
- Serves 4 as a side portion