Roasted Squash with Goat Cheese and Poached Cranberries

WORKING TIME 25 minutes TOTAL TIME 1 hour MAKES 6 servings 1 butternut squash, sliced

crosswise into 6 rounds 1 tablespoon olive oil

Kosher salt and freshly ground

black pepper

2 cups fresh cranberries

1/2 cup pure maple syrup 2 tablespoons fresh orange juice 2 teaspoons chopped fresh rosemary

1 (4-ounce) log goat cheese, at room temperature 1/4 cup heavy cream 1/3 cup roasted and salted pepitas 1. Preheat oven to 425°F. 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.

2. 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.

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

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