Roasted Butternut Squash with Goat Cheese and Pepitas

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

SERVES4 to 6

Roasted Butternut Squash with Goat Cheese and Pepitas

WHY THIS RECIPE WORKS

In order to highlight one of our favorite fall vegetables, we used the oven for most of the up-front work. We began by peeling the tough exterior of the squash until there was no yellow skin left. Instead of meticulously dicing the squash i... Read More

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GATHER YOUR INGREDIENTS

Vinaigrette

Squash and Apple

*

BEFORE YOU BEGIN

When peeling the squash, be sure to also remove the fibrous yellow flesh just beneath the skin.

1

INSTRUCTIONS

FOR THE VINAIGRETTE: Stir vinegar, sugar, and salt in small bowl until sugar is dissolved. Stir in shallot, cilantro, oil, and pepper flakes; set aside.

2

FOR THE SQUASH AND APPLE: Adjust oven rack to lowest position and heat oven to 450 degrees. Trim ends from squash and peel squash. Halve squash lengthwise and scrape out seeds. Place squash cut side down on cutting board and slice crosswise 1 inch thick.

3

Toss squash, 2 tablespoons oil, and salt together in bowl. Spread squash in even layer on rimmed baking sheet, cut side down. Roast until squash is tender and bottoms are beginning to brown, 14 to 16 minutes.

4

Toss apple and remaining 1 tablespoon oil together in now-empty bowl. Remove sheet from oven. Place apple between squash on sheet, cut side down. (Do not flip squash.) Return sheet to oven and continue to roast until apple is tender and squash is fully browned on bottoms (tops of squash will not be browned), about 8 minutes longer.

5

Using spatula, transfer squash and apple to shallow platter and spread into even layer. Drizzle vinaigrette over top. Sprinkle with goat cheese and pepitas. Serve warm or at room temperature.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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