Roasted Squash with Herbed Goat Cheese

Looking for a Thanksgiving side that’s simple but feels special? This roasted squash with herbed goat cheese and citrus herb dressing is cozy, colorful, and full of bright, balanced flavor. With After Noon’s Our House blend, a quick mix of olive oil and vinegar turns into something restaurant-worthy — the perfect finishing touch for tender squash, creamy goat cheese, and a pop of pomegranate.

Ingredients

• 1 medium squash (such as delicata or butternut), cut into ½-inch half moons
• 5 tbsp olive oil
• 3 tbsp vinegar (white wine or apple cider work best)
• 1 stick pack After Noon Foods Our House dressing blend
• 3 oz herbed goat cheese
• ¼ cup pomegranate seeds
• Fresh rosemary and sage leaves, for garnish
• Orange and lemon wedges, for serving

Dressing

• 1 stickpack Our House
• 5 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar

Directions

1. Arrange the half moons in a steamer basket and steam for about 15 minutes, or until fork-tender.
2. In a jar, combine olive oil, vinegar, and the Our House dressing blend. Shake until well mixed.
3. Preheat the oven to 350°F. Toss the steamed squash with about ¾ of the dressing and spread on a parchment-lined baking sheet. Roast for 30 minutes, flipping halfway through, until golden at the edges.
4. Spread herbed goat cheese over the base of a serving plate or shallow bowl. Arrange the roasted squash on top.
5. Drizzle with the remaining dressing. Sprinkle on pomegranate seeds, fresh rosemary, and sage. Garnish the plate with orange and lemon wedges for squeezing.

Serving Tip: Serve warm or at room temperature—perfect alongside roasted chicken or as a hearty vegetarian main.