Roasted Butternut Squash with Goat Cheese and Pepitas

Name: Roasted Butternut Squash with Goat Cheese and Pepitas
Yield: Serves 4 to 6
Ingredients: 3 tablespoons, red wine vinegar; 1 tablespoon, sugar; 1/8 teaspoon, table salt; 3 tablespoons, minced shallot; 2 tablespoons, chopped fresh cilantro; 2 tablespoons, extra-virgin olive oil; 1/4 teaspoon, red pepper flakes; 1 (2¼- to 2¾-pound), butternut squash; 3 tablespoons, extra-virgin olive oil, divided; 1 teaspoon, table salt; 1 Gala, Fuji, or, Braeburn apple, unpeeled, cored, halved, and cut into ½-inch-thick wedges; 2 ounces, goat cheese, crumbled (½ cup); 2 tablespoons roasted, pepitas

Side Dishes
Vegetables
Vegetarian
Thanksgiving
Holiday

By Natalie Estrada ･ Appears in Cook's Country December/January 2020

What does squash need to go from good to great? Plenty of browning and a surprising dressing.

SERVES 4 to 6

TIME 1 hour

Roasted Butternut Squash with Goat Cheese and Pepitas

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