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Roasted Butternut Squash with Goat Cheese, Pomegranates, and Rosemary

Kelly
  • 50 minutes
  • Serves 5 to 6

INGREDIENTS

8 cups

Butternut squash

1/2 tsp

Garlic powder

3/4 cup

Pomegranate arils

2 tbsp

Rosemary, fresh

1 1/2 tsp

Balsamic vinegar

2 tbsp

Lemon juice

1/2 tsp

Pepper

1/4 tsp

Salt

1

Salt

2 tbsp

Coconut oil

2 oz

Goat cheese