*Healthy*
*Side-Dish*
*Appetizer*
*Fall-Recipe*

*Thanksgiving Recipe*

Looking for a NEW & EXCITING dish to add to your Thanksgiving spread this year? You’ll LOVE this delicious and simple recipe. Excellent for an appetizer or side dish!

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 pumpkin seeds

DIRECTIONS:

Step 1
Preheat 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 2
Combine 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 3
Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.

Step 4
Serve squash topped with cheese mixture, cranberries, and pumpkin seeds.