Oven Roasted Butternut Squash and Red Onions with Goat Cheese

You can see I got a little happy with the goat cheese...

Oh, my gosh.  This is a good one for your Fall menus. Pre-heat oven to 400 degrees. Cut open a butternut squash and remove seeds.  Peel the squash.  This is a bit of work, but trust me — worth it in the end.  You can use a small knife to trim the peel off.   I find it easier to peel smaller pieces, so I cut the squash into uniform sized hunks or slices (it doesn’t matter) and THEN peeled.  A slice or chunk that is about 1/2″ or 3/4″ thick works fine. As an alternative, if you’re short on time, you might consider purchasing ready to cook butternut squash (already peeled and cut in chunks.) Place peeled and cut butternut squash on a low-sided roasting pan or cookie sheet with sides.  Cut up a large red onion or two small and add to the squash. Drizzle the squash and onions with olive oil, just enough to coat.  Sprinkle with salt and pepper and place in the 400 degree oven. Make sure the chunks can spread out in a single layer.  You don’t want piles of vegetables.  They will brown properly if they can be in one single layer.  They need breathing space.  Don’t we all? Stir and turn the veggies every 15 or 20 minutes.  This helps them brown and cook evenly. I hate to say this, but I didn’t keep good track of how much time it took to roast the veggies.  I know it was at least a half hour and probably more like 45 minutes or so.  If you allow an hour, you’ll be fine. When the butternut squash is tender and the onions slightly  browned and yummy, remove from the oven.  Dot individual servings or the serving dish with Chevre goat cheese, in whatever amount you like. You can see in my finished photo above that I got a little extra happy with the goat cheese…. That’s because I love goat cheese from Bosky Acres Farms in Waxhaw, NC.  They employ sustainable practices, giving the goats plenty of fresh air, exercise, pasture and browse, and whole grain feed and hay. They love their goats, and happy dairy goats make wonderful milk.  Wonderful anything! I happened to have  exquisite, mouthwatering Bosky Acres Chevre with garlic and chives. Need I say more? Consume slowly and with appreciation, enjoying every nuance of taste.  The salty, creamy goat cheese is pretty much heaven against the roasted butternut squash. Here’s to your Fall menus!!

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Terri Crosby

Helping you create life-affirming, ever-evolving, happier relationships with those you love. Follow me on twitter at@TerriCrosby or read myblog.

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