Butternut Squash Bake with Goat Cheese

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Baked butternut squash is layered with creamy goat cheese and crunchy pistachios in this cozy Butternut Squash Bake recipe. A restaurant-worthy side dish that’s perfect for the holidays and for weeknights when you feel like something fancy!

Baked Butternut Squash With Goat Cheese

Butternut squash is one of my favorite vegetables, whether it’s Butternut Squash Risotto, Butternut Squash Soup, or this Butternut Squash Bake. It’s naturally sweet, and when it’s roasted, it gets even sweeter and caramelized. In this recipe, I combine tender roasted squash with creamy goat cheese, caramelized shallots, bright balsamic vinegar, and crunchy pistachios for a side dish that might just steal the show! 

Why You’ll Love This Baked Butternut Squash Side Dish

I shared this recipe with Thanksgiving in mind, but you could really make it all fall and winter long. It would be especially perfect as a side for Prosciutto Wrapped Stuffed Turkey Tenderloin!

• Full of fall flavor: Sweet butternut squash, jammy caramelized shallots, herbaceous sage, and tangy goat cheese give this recipe lots of seasonal vibes.
• Easy to prepare: Even though the flavors in this butternut squash bake are complex, the steps for making it are not. There’s only 15 minutes of prep time!
• Versatile: This dish would pair perfectly with roasted chicken or pork for a weeknight, or your favorite holiday mains.
• Make-ahead friendly: You can roast the squash and caramelize the shallots ahead of time, which makes this baked butternut squash an ideal side dish for the holidays.

Ingredients You’ll Need

Here are all the ingredients for this baked butternut squash recipe. See the recipe card below for the exact measurements.

• Butternut Squash: Freshly peeled and cubed squash has the best texture, but pre-cut squash from the refrigerated case in the produce section works too. (Don’t use frozen, though! It won’t caramelize as nicely.)
• Olive Oil for roasting the squash and caramelizing the shallots.
• Shallots have a mild onion flavor. Their sugars concentrate and they get sweet when cooked.
• Garlic adds depth and savory flavor.
• Balsamic Vinegar: A splash of balsamic vinegar adds a bright punch of acidity, plus a mellow sweetness.
• Sage: Sage and butternut squash are such a great pairing! But rosemary or thyme would also work in this recipe.
• Goat Cheese, which adds a creamy, tangy finish and makes this butternut squash bake feel indulgent.
• Pistachios for color, crunch, and a bit of nutty flavor. You can substitute walnuts or pecans if you prefer, or pepitas for a nut-free option.
• Salt and Pepper: I use kosher salt and freshly ground black pepper.

How to Make Baked Butternut Squash With Goat Cheese and Pistachios

Here’s a step-by-step guide to making this butternut squash bake recipe. See the recipe card at the bottom for printable directions.

Season and roast the squash.

Caramelize the shallots.

Add the goat cheese and pistachios.

• Roast the squash: Preheat your oven to 425ºF. Toss the squash with olive oil, salt, and pepper in a square baking dish, then roast for 30 to 35 minutes, stirring halfway through the cooking time, until the squash is tender.
• Cook the shallots: Heat the remaining olive oil in a nonstick skillet over medium heat. Stir in the shallots and salt and cook for 15 minutes, or until softened and beginning to brown.
• Add the next ingredients: Reduce the heat to medium-low and stir in the garlic, vinegar, and sage. Cook until the garlic is softened and the vinegar is absorbed.
• Put it together: Stir the shallot mixture into the butternut squash, then crumble the goat cheese on top. Add the pistachios.
• Bake again: Return the dish to the oven; bake for 15 minutes more to melt the cheese, then serve.

Tips and Variations

• Cut the squash evenly: Uniformly cut cubes ensure even roasting so you don’t have smaller pieces that burn!
• Double it for the holidays: Double the recipe and bake it in a 9×13-inch baking dish if you’re cooking for a crowd.
• Make it a vegetarian main dish: Serve the squash over cooked farro or Quinoa Risotto.
• Try a different cheese: Not a fan of goat cheese? Feta, blue cheese, or shaved Parmesan would work instead.
• Use a different squash variety: Swap in sliced delicata squash, honeynut squash, or another variety you like.

Serving Suggestions

This baked butternut squash pairs beautifully with a variety of main dishes and sides.

Proper Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Transfer leftovers to an airtight container and freeze for up to 3 months. Thaw in the fridge before reheating.
• To reheat: For best results, warm in a 350°F oven until heated through. You can also heat smaller portions in the microwave until warm.

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

Yield: 6 servings

Serving Size: 2 /3 cup

Cook Mode

• Preheat the oven to 425 degrees F.

• Add the squash to a 9×9 baking dish. Toss with 2 teaspoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon of pepper. Transfer to the oven to roast until tender, about 30-35 minutes. Stir halfway through.

• In the meantime, heat the remaining 2 teaspoons of olive oil in a nonstick pan over medium heat. Add the shallots and ¼ teaspoon of salt. Cook, stirring occasionally, until soft and beginning to brown, about 15 minutes. Turn the heat down to medium low and add the garlic, balsamic vinegar, and sage; stir to incorporate. Cook until the garlic is beginning to soften and the vinegar is absorbed, about 2 minutes. Remove from heat.

• Remove the roasted squash from the oven. Stir in the shallot. Crumble the goat cheese on top of the squash mixture then top with the pistachios. Return to the oven until the cheese is melted, about 15 minutes.

• Remove from the oven and serve.

Last Step:

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** you can easily double this and make it in a 9×13” baking dish
** this makes about 4 cups (about a heaping ⅔ cup per serving)

Serving: 2 /3 cup, Calories: 164 kcal, Carbohydrates: 20 g, Protein: 6 g, Fat: 8 g, Saturated Fat: 3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Cholesterol: 9 mg, Sodium: 78 mg, Potassium: 552 mg, Fiber: 4 g, Sugar: 5 g, Vitamin A: 13494 IU, Vitamin C: 29 mg, Calcium: 105 mg, Iron: 2 mg