Roasted Rosemary Autumn Veggies with Sheep & Goat Cheese

• servings: 3 items
• active time: 10 minutes
• total time: 10 minutes

Ingredients

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