Roasted Squash with Goat Cheese and Pomegranate Salad

The farmers market at the end of September and beginning off October is my absolute favorite. All of the new fall vegetables are becoming to come out and I can finally start making my favorite comfort foods again. One of the most popular ingredients I cook with this time of year has to be butternut squash. It goes with pretty much everything and is always satisfying.

Since it is still rather warm out I decided to make a cold salad. The sweet squash pairs great with the tangy goat cheese and slightly sour pomegranate, and opening up the pomegranate is half the fun of this dish.

Tip: If using a whole pomegranate: cut the pomegranate in half around the center. Over a bowl slap the back of the pomegranate with a wooden spoon until all of the seeds have released. Repeat with second half (you may need to make a few more cuts to get all of the seeds out).

Ingredients:
1 small butternut squash, peeled and cut into 2 inch long slices
1 Tbsp olive oil
1 tsp salt
1/4 tsp pepper
1/2 cup pomegranate seeds
1/4 cup crumbled goat cheese

Directions:
1.  Heat oven to 400F. Line a baking sheet with aluminum foil and spread butternut squash in an even layer. Toss squash with olive oil, salt and pepper. Roast until squash is tender, 35-40 min. Remove and set aside to cool.
2. Once squash has cooled toss with goat cheese, pomegranate and any pomegranate juice that has formed.
3. Refrigerate for at least 1 hour.