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Roasted Squash With Goat Cheese and Pink Pepper

Roasted Squash With Goat Cheese and Pink Pepper


  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1 garlic clove
  • 1/4 delicata or acorn squash
  • Kosher salt
  • Black pepper
  • 1/2 teaspoon goat cheese
  • Parsley leaves
  • Crushed pink peppercorns.


  1. Preheat the oven to 425 degrees . Mix 1 tablespoon olive oil, 1 teaspoon honey, and 1 garlic clove, minced, in a medium bowl. Add 1/4 delicata or acorn squash, scrubbed, seeded, and cut into 1 1/4-inch chunks, and a generous pinch each of kosher salt and freshly ground black pepper. Toss until evenly coated, then spread in a single layer on a half sheet pan. Roast until browned and tender, 15 to 20 minutes. Let cool slightly. Put 1/2 teaspoon goat cheese on each squash piece, then top with a parsley leaf. Use a pick to spear, then sprinkle with crushed pink peppercorns. Repeat with the remaining ingredients.


  • Recipe by Genevieve Ko.


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