Roasted Butternut Squash with Goat Cheese and Pepitas | America's Test Kitchen

Name: Roasted Butternut Squash with Goat Cheese and Pepitas | America's Test Kitchen
Total time: 60 min
Ingredients: 3 tablespoons red wine vinegar; 1 tablespoon sugar; 1/8 teaspoon table salt; 3 tablespoons minced shallot; 2 tablespoons chopped fresh cilantro; 2 tablespoons extra-virgin olive oil; 1/4 teaspoon red pepper flakes; 1 (2¼- to 2¾-pound) butternut squash; 3 tablespoons extra-virgin olive oil, divided; 1 teaspoon table salt; 1 Gala, Fuji, or Braeburn apple, unpeeled, cored, halved, and cut into ½-inch-thick wedges; 2 ounces goat cheese, crumbled (½ cup); 2 tablespoons roasted pepitas

www.americastestkitchen.com

What does squash need to go from good to great? Plenty of browning and a surprising dressing.

Keywords

Side Dishes
Vegetables
Holiday
Vegetarian
Gluten Free
Thanksgiving

View full recipe on www.americastestkitchen.com

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Ingredients

3 tablespoons red wine vinegar
1 tablespoon sugar
1/8 teaspoon table salt
3 tablespoons minced shallot
2 tablespoons chopped fresh cilantro
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 (2¼- to 2¾-pound) butternut squash
3 tablespoons extra-virgin olive oil, divided
1 teaspoon table salt
1 Gala, Fuji, or Braeburn apple, unpeeled, cored, halved, and cut into ½-inch-thick wedges
2 ounces goat cheese, crumbled (½ cup)
2 tablespoons roasted pepitas