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Butternut squash bake in pan

Butternut Squash Bake with Goat Cheese and Pistachios

4.89 from 9 votes
Tender roasted butternut squash layered with creamy goat cheese and crunchy pistachios makes this cozy bake a must-try for autumn dinners.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Course: Side Dish, thanksgiving side dish
Cuisine: American

Equipment

  • 9 x 9 baking dish

Ingredients

  • 1 medium butternut squash (peeled, seeded, and cubed (about 5 cups))
  • 4 teaspoons extra virgin olive oil (divided)
  • 5 shallots (peeled and thinly sliced (about 2 cups))
  • 3 cloves garlic (chopped)
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons chopped sage
  • 4 ounces goat cheese
  • 2 tablespoons roughly chopped pistachios
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • Preheat the oven to 425 degrees F.
  • Add the squash to a 9x9 baking dish. Toss with 2 teaspoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon of pepper. Transfer to the oven to roast until tender, about 30-35 minutes. Stir halfway through.
  • In the meantime, heat the remaining 2 teaspoons of olive oil in a nonstick pan over medium heat. Add the shallots and ¼ teaspoon of salt. Cook, stirring occasionally, until soft and beginning to brown, about 15 minutes. Turn the heat down to medium low and add the garlic, balsamic vinegar, and sage; stir to incorporate. Cook until the garlic is beginning to soften and the vinegar is absorbed, about 2 minutes. Remove from heat.
  • Remove the roasted squash from the oven. Stir in the shallot. Crumble the goat cheese on top of the squash mixture then top with the pistachios. Return to the oven until the cheese is melted, about 15 minutes.
  • Remove from the oven and serve.

Notes

** you can easily double this and make it in a 9x13” baking dish
** this makes about 4 cups (about a heaping ⅔ cup per serving)

Nutrition

Serving: 2/3 cup, Calories: 164kcal, Carbohydrates: 20g, Protein: 6g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 9mg, Sodium: 78mg, Potassium: 552mg, Fiber: 4g, Sugar: 5g, Vitamin A: 13494IU, Vitamin C: 29mg, Calcium: 105mg, Iron: 2mg
- WW Points: 4