Oven Roasted Acorn Squash
This tasty and healthy oven roasted acorn squash is a great side dish to serve at the holidays and is filled with flavors everyone will love.
Ingredients
- 3 large acorn squash
- 1/4 cup of olive oil
- 1/4 cup of pine nuts
- 1/2 cup queso fresco cheese
- 1/4 cup of Pepito seeds
- 1/4 cup pomegranate seeds
- salt and pepper to taste
- 1 tablespoon fresh thyme leaves plus a couple of stems
- 1/4 teaspoon paprika
Instructions
- Preheat oven to 375 degrees
- Remove tops and bottoms of squash.
- Slice each squash in half and remove seeds and pulp.
- Then slice the squash into 1/2 inch slices.
- Toss the slices with olive oil, salt, pepper, paprika, and thyme.
- Spread onto a greased baking sheet in a single layer and roast for 40 minutes or until the roasted squash is fork tender and can easily be pierced with a fork.
- Meanwhile, toast pine nuts and pepito in a non-stick frying pan for a few minutes until golden brown.
- When the squash is done roasting layer the slices into a serving dish.
- Sprinkle pine nut, pepito, and pomegranate seeds over the top followed by crumbled queso fresco.
- Serve immediately or cover with foil to keep warm.
Notes
It's okay to eat the skin or eat around it if it's too tough.
Nutrition
Serving: 1gCalories: 115kcalCarbohydrates: 9gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 6mgSodium: 80mgFiber: 3gSugar: 1g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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