Roasted Acorn Squash with Feta & Pomegranate
Roasted Acorn Squash with Feta & Pomegranate is a stunning autumn dish that combines sweet, nutty squash with tangy feta and juicy pomegranate seeds. This delightful recipe is not only visually appealing but also creates a flavor explosion that will leave your taste buds wanting more. Perfect for holiday gatherings or cozy weeknight dinners, this dish is sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Vegetable Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium acorn squash
- 2 tbsp olive oil
- 1/2 cup crumbled feta cheese
- 1/2 cup pomegranate seeds
- 1 tbsp honey
- 1 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Halve the acorn squash and scoop out the seeds. Drizzle olive oil inside each half.
- Season generously with salt, pepper, and cinnamon.
- Place cut-side down on a baking sheet lined with parchment paper and roast for 30-35 minutes until tender.
- In a bowl, mix crumbled feta and pomegranate seeds, adding honey for sweetness.
- Flip the roasted squash halves, fill them with the feta-pomegranate mixture, and return to the oven for an additional 10-15 minutes until heated through.
- Let cool briefly before serving.
Nutrition
- Serving Size: 1 squash half (150g)
- Calories: 180
- Sugar: 10g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg
Keywords: For added crunch, consider topping with chopped walnuts or swapping feta for goat cheese for a tangier flavor. A drizzle of balsamic glaze can elevate this dish further.