Roasted Squash with Goat Cheese and Poached Cranberries

Ingrdients:

1 butternut squash, sliced crosswise into 6 rounds
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 cup fresh cranberries
½ cup pure maple syrup
2 tablespoons fresh orange juice
2 teaspoons chopped fresh rosemary
1 (4-ounce) log goat cheese, at room temperature
¼ cup heavy cream
⅓ cup roasted and salted pepitas (nuts)

-------------------------------------------------------------------------------------------------------------------

Directions:

Preheat oven to 425°

Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper.

Roast, turning once, until golden brown and tender, 25 to 30 minutes.

Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes.

Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper.

Serve squash topped with cheese mixture, cranberries, and pepitas.