This roasted butternut squash with creamy goat cheese and juicy pomegranate is fresh and colorful, with all the festive vibes. The secret? Our Lemon Ginger bone broth, which helps the squash caramelize, while adding protein, essential nutrients, and a touch of zing. It's sweet, savory, tangy, and flavorful.
Perfect for the holiday season or any time you want a cozy, nourishing dish that's quick and easy, but feel special.
Ingredients:
For the squash:
- 1 butternut squash, peeled and chopped
- 1 packet Lemon Ginger instant bone broth
- 1 - 2 tablespoons of olive oil or avocado oil
- Optional: salt to taste
- Optional: ¼ tsp of smoked paprika
- Goat cheese, crumbled, to garnish
- Pomegranate seeds to garnish
For the dressing:
- 3 tbsp balsamic vinegar
- 1 tbsp olive oil
- ¼ tsp salt
- a small pinch of freshly chopped rosemary
How to:
- Peel and chop butternut squash and place it on a baking tray.
- Season squash with bone broth powder, oil, and optional seasonings (salt and smoked paprika)
- Bake at 425°F until the squash is tender and golden, approximately 20 minutes.
- When ready to serve, drizzle on dressing and mix. Finish with goat cheese and pomegranate and enjoy!
