Roasted Butternut Squash with Goat Cheese And Pomegranate – Simmer + Sauce

Ingredients

• 5 cups peeled and cubed butternut squash
• 1 1/2 tablespoons Extra virgin olive oil
• Kosher salt, to taste
• Fresh ground black pepper to taste
• 3 ounces goat cheese, crumbled
• 1/3 cup pomegranate seeds
• 2 tablespoons lightly toasted pine nuts
• 1 teaspoon fresh whole baby sage leaves or 4-5 thinly sliced larger leaves
• For the Champaign Vinaigrette:
• 1 tablespoon Extra virgin olive oil
• 2 tablespoons champagne vinegar
• 1 teaspoon orange juice
• 1 tablespoon of maple syrup
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon sea salt