Description
Roasted Acorn Squash Half-Shells with Feta & Pomegranate is the ultimate autumn dish, combining sweet, nutty squash with creamy feta and tangy pomegranate seeds. This visually stunning recipe transforms simple ingredients into a restaurant-quality experience, perfect for cozy dinners or festive gatherings. With its vibrant colors and delightful flavors, it’s sure to impress your guests and leave them wanting more.
Ingredients
Scale
- 2 acorn squashes
- 1 cup crumbled feta cheese
- 1/2 cup pomegranate seeds
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Fresh herbs (e.g., parsley or mint) for garnish
Instructions
- Preheat your oven to 400°F (200°C). Halve each acorn squash lengthwise and remove the seeds. Drizzle the insides with olive oil and season generously with salt and pepper.
- Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 25-30 minutes until tender.
- In a bowl, combine crumbled feta, pomegranate seeds, chopped herbs, and a drizzle of olive oil.
- Once the squash is roasted, flip them cut-side up and fill each half with the feta-pomegranate mixture. Bake for an additional 10-15 minutes until warmed through.
- Serve warm, garnished with extra herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg