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Roasted Butternut Squash with Goat Cheese

Great for: A no-fuss, healthy main course

The restaurant I used to work for prepared vegetables in a way that made it completely okay to have a meal consisting of solely of corn, okra and mushrooms. This recipe is inspired by one of their's, Roasted Butternut Squash "On the Halfshell" :

By simply roasting the squash until tender, adding the creaminess of the goat cheese and the bright, acidic flavors of lemon and parsley, you end up with a dish that can be easily served as a family-style side, or as a filling main course in place of your traditional roast chicken. I experiment with different cheeses and have found that ricotta also works really well in this dish. Just go for a softer, creamy cheese that melts well (i.e. mozz, burrata, feta etc.).*

*If you're dairy-free, lose the cheese! You can never go wrong with a roasted squash. OR add a fried egg to the center of the squash instead.

roasted butternut squash with goat cheese


  • 1 butternut squash
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • 4oz plain goat cheese
  • 1/4 cup chopped parsley
  • 2tbsp butter (optional)
  • Juice of half a lemon


  1. Preheat the oven to 375
  2. Slice the top stem off of the butternut squash and cut the squash in half lengthwise. Scoop out the seeds with a spoon and discard.
  3. Place the squash cut side up on a baking sheet and drizzle with olive oil, salt and pepper. Roast for 45 minutes.
  4. After 45 minutes, cut up 2 tbsp butter and place the pieces evenly over the squash, return to oven for 10 minutes.
  5. Remove the squash and add 2oz goat cheese to each opening in the squash. Cook again for 6-8 minutes or until golden brown.
  6. Remove the squash and sprinkle evenly with parsley and lemon juice