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Yields: 6 serving(s)

Total Time: 1 hr

Ingredients

• 1

  butternut squash, sliced crosswise into 6 rounds

• 1

  tablespoon olive oil

• Kosher salt and freshly ground black pepper

• 2 c.

  fresh cranberries

• 1/2 c.

  pure maple syrup 

• 2 tbsp.

  fresh orange juice

• 2 tsp.

  chopped fresh rosemary

• 1

  (4-ounce) log goat cheese, at room temperature

• 1/4 c.

  heavy cream

• 1/3 c.

  roasted and salted pepitas

Directions

• Step 1Preheat oven to 425°F. Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until golden brown and tender, 25 to 30 minutes.
• Step 2Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.
• Step 3Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
• Step 4Serve squash topped with cheese mixture, cranberries, and pepitas.

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