Roasted Butternut Squash with Cranberries, Walnuts, and Goat Cheese Crumbles

Serves: 4-6 • Cooking Time: 45-60 minutes


1 lrg. butternut squash, peeled
& cubed
2 tbsps. olive oil
sea salt & black pepper
1/4 tsp. garlic powder
1 1/2 tsps. finely chopped
fresh rosemary
1/2 cup chopped walnuts
1/2 cup Decas Farms Fresh or Premium Dried Cranberries
1/2 cup crumbled goat cheese
2 Tbsps. of honey
Ground cinnamon and fresh
chopped parsley to garnish


  1. Preheat oven to 400℉.
  2. Line a baking sheet with aluminum foil, and toss the cubed squash with the oil, salt, pepper, garlic powder, and rosemary.
  3. Spread the squash over the baking sheet, drizzle with a little more olive oil and bake for 15 minutes.
  4. Remove the pan from the oven, and turn the squash over with a spatula. Bake the squash for 15 minutes more then sprinkle with the chopped walnuts and cranberries. 
  5. Bake another 10 minutes before removing from the oven and let cool on the baking sheet for 10 minutes. 
  6. Toss the cheese crumbles with the squash. 
  7. Transfer the mixture to a serving dish, sprinkle with cinnamon, and drizzle with honey. 
  8. Garnish with fresh, chopped parsley and serve hot!