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A slice of roasted butternut squash topped with a dollop of cream and sprinkled with black pumpkin seeds and black pepper, served on a white plate.

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
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 2
Course: Side Dish, Vegetables
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

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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