Roasted Squash with Goat Cheese and Spicy Poached Cranberries

SERVINGS: 6 serving(s)

INGREDIENTS
• 1 butternut squash, sliced crosswise into 6 rounds
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 2 c. fresh cranberries

• 1 tbsp. Calabrian chiles (minced)
• 1/2 c. pure maple syrup
• 2 tbsp. fresh orange juice
• 2 tsp. chopped fresh rosemary
• 1 (4-ounce) log goat cheese, at room temperature
• 1/4 c. heavy cream
• 1/3 c. roasted and salted pepitas

PREPARATION STEPS
1. Preheat oven to 425°F. Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until golden brown and tender, 25 to 30 minutes.

2. Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.

3. Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.

4. Serve squash topped with cheese mixture, cranberries, and pepitas.

NOTE
Roasted Squash with Goat Cheese and Poached Cranberries is your new go-to side for Thanksgiving and Christmas dinner, guaranteed. This sweet, creamy dish is everything you love about winter and fall on a plate!