• Step 1

  Preheat oven to 400 degrees. Cut cheese in 1/2-inch dice; set aside. Reserve 2 Tbsp oil from cheese jar.

• Step 2

  Toss squash, reserved oil, and rosemary in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet.

• Step 3

  Roast about 35 min, turning once halfway through, until lightly browned and tender.

• Step 4

  Remove from oven; add cheese. Toss to combine.

• For a more intense rosemary flavor, top squash with a few sprigs of rosemary before roasting. • Acorn or delicata squash can be used in place of butternut squash.

Note: When servings & ingredients are modified, nutrition & directions may vary.