Gompei's Goat Cheese for Thanksgiving

Cranberry Roasted Squash with Goat Cheese

A sweet fall squash topped with delicious Gompei’s Goat Cheese

Ingredients

• 1 butternut squash 
• 1 tablespoon olive oil 
• 2 cups fresh cranberries 
• ½ cup pure maple syrup 
• 2 tablespoons orange juice 
• 2 teaspoons chopped rosemary 
• 4 ounces of choice Gompei’s Goat Cheese 
• ¼ cup heavy cream 
• ⅓ cup roasted pepitas 
• 1 pinch salt and pepper

Directions

1. Preheat oven to 425 degrees. Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until golden brown and tender, 25-30 minutes. 
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. 
3. Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper. 
4. Serve squash topped with cheese mixture, cranberries, and pepitas.

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