Roasted Rosemary Autumn Veggies with Sheep & Goat Cheese
3 items
servings10 minutes
active time10 minutes
total timeIngredients
11.3 oz jar Meredith Dairy Marinated Sheep & Goat Cheese Cheese Shop
20 oz Squash*
13 oz Autumn Veggie Roasting Mix (Butternut Squash, Sweet Potato, Parsnip, Shallot, Rosemary) Hungry Root
Salt and pepper to taste
Directions
Preheat oven to 400 degrees. Cut cheese in 1/2-inch dice; set aside. Reserve 4 Tbsp oil from cheese jar.
Toss squash, autumn veggie mix, reserved oil, and rosemary in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet.
Roast about 35 min, turning once halfway through, until lightly browned and tender.
Remove from oven; add cheese. Toss to combine.
Chef Tip: *For a more intense rosemary flavor, top squash with a few sprigs of rosemary before roasting. *Acorn or delicata squash or butternut squash can be used
3 items
servings10 minutes
active time10 minutes
total time