Roasted Pumpkin and Butternot Squash with Goat Cheese and Honey – Day 18!

I love roasted vegetables.  They are so easy to make and there are so many simple variations to change them up a bit and lots of ways to serve them.

This time around I’m going to roast some pumpkin and butternut squash with onion and other simple flavors.

This can be served as is or put on top of salad greens for an amazing fall salad! Dried cranberries, cherries or walnuts would also be great additions,


3 cups raw pumpkin, peeled and cubed

2 cups raw butternut squash, peeled and cubed

1 onion, peeled and cut into chunks

2-3 oz goat cheese

3-4 T honey or to taste (I like a lot of honey)

Salt and pepper

Extra-virgin olive oil (plain or flavored)

1. Preheat oven to 400 degrees.

2.  Peel and cube the pumpkin and butternut squash and place in a large bowl.  Peel and cut onion into chunks and add tothe bowl.  Drizzle with olive oil of choice, season with salt and pepper and mix until everything is coated.

3.  Put vegetables on a parchment lined cookie sheet and roast for 30-35 minutes or until vegetables are soft.

4.  Transfer vegetables to a serving platter and sprinkle with goat cheese.  Drizzle honey over the vegetable mixture and serve.

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