Roasted Squash with Whipped Goat Cheese

This cozy roasted squash dish is topped with tangy whipped goat cheese, crunchy pepitas, and a finishing sprinkle of sumac and flaky salt. It's a warm, creamy side for any fall or holiday table.

Why You'll Love Roasted Squash with Whipped Goat Cheese

The squash roasts cut side up on a wire rack, covered with parchment, for 60 to 90 minutes until fork-tender. The goat cheese blends with milk in a food processor until smooth and fluffy, then gets topped with toasted pepitas, sumac, and flaky salt.

Tips and Tricks

• Roast the squash on a cooling rack for better airflow and even cooking.
• Covering with parchment traps steam, helping soften the squash without over-browning.
• Add milk gradually to the goat cheese while whipping so you can control the texture.

Variations

• Swap butternut for delicata or kabocha squash.
• Add a drizzle of hot honey or balsamic glaze for extra depth.
• Use labneh or ricotta instead of goat cheese for a different creamy base.

Substitutions

• Goat cheese → cream cheese, whipped feta, or Greek yogurt
• Pepitas → sunflower seeds or chopped pistachios
• Sumac → lemon zest or a dash of smoked paprika

Best Served With

• Grilled chicken or steak
• Warm farro or lentil salads
• Holiday spreads and fall dinners

How to Store Leftovers

• Whipped goat cheese keeps well for up to 5 days in the fridge.
• Store squash and whipped goat cheese separately in airtight containers.
• Reheat squash at 350°F for 10-15 minutes until warmed through.

Common Questions

Roasted Squash with Whipped Goat Cheese

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This cozy roasted squash dish is topped with tangy whipped goat cheese, crunchy pepitas, and a finishing sprinkle of sumac and flaky salt. It's a warm, creamy side for any fall or holiday table.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 2

Course: Side Dish, Vegetables

Cuisine: American

Calories: 711

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 butternut squash peeled, halved, and seeds removed
• 4 oz goat cheese
• 2 tablespoon milk plus more if needed
• 1 tablespoon pepitas lightly toasted
• Sumac to finish
• Flaky salt to finish
• Kosher salt to taste
• 2 tablespoon Olive oil for roasting

Equipment

• Sheet tray
• Mixing bowl
• Food processor
• Knife & cutting board
• Parchment paper
• Wire cooling rack

Method

 

1. Preheat oven to 400°F.
2. Lightly coat squash halves with olive oil and season with kosher salt.
3. Place cut side up on a wire rack over a baking sheet. Cover with parchment.
4. Roast for 60-90 minutes or until fork-tender, lowering heat if browning too much.
5. Remove from oven and set aside to cool slightly.
6. In a food processor, combine goat cheese with milk and blend until smooth and fluffy, adding more milk as needed. Season to taste with kosher salt.
7. Plate roasted squash with a generous dollop of whipped goat cheese.
8. Garnish with toasted pepitas, flaky salt, and a sprinkle of sumac.

Nutrition

Calories: 711kcalCarbohydrates: 90gProtein: 33gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 56mgSodium: 459mgPotassium: 2795mgFiber: 16gSugar: 19gVitamin A: 80947IUVitamin C: 158mgCalcium: 560mgIron: 8mg

Notes

Storage: cover and refrigerate for up to 4 days. Reheat the squash in a 375°F oven; the whipped goat cheese is best added fresh.

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