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 warm, creamy, and perfectly balanced for any fall or holiday table.

Why You'll Love Roasted Squash with Whipped Goat Cheese

This roasted squash with whipped goat cheese is the perfect balance of creamy, savory, and subtly sweet. The slow roast brings out the squash's natural sugars, while tangy goat cheese and crunchy pepitas create a simple but elegant side that feels restaurant-worthy.

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

No ratings yet

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 warm, creamy, and perfectly balanced for any fall or holiday table.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course: Side Dish, Vegetables

Cuisine: American

Calories: 711

Ingredients Equipment Method Nutrition

Ingredients

  

• 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
• 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

Tried this recipe?

Let us know how it was!