Roasted Squash with Pesto, Feta and Pomegranate Seeds

Name: Roasted Squash with Pesto, Feta and Pomegranate Seeds
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 acorn squash; 2 tablespoons pesto; 1/3 cup crumbled Feta cheese; 1 tablespoon olive oil; Kosher salt and fresh ground black pepper to taste; 1/3 cup pomegranate seeds; 2 tablespoons toasted pine nuts

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Unrated

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 servings
Calories
183 kcal
Course
Side Dish
Cuisine
American, Vegan

Roasted Squash with Pesto, Feta and Pomegranate Seeds

Lindsey Herring

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Roasted Squash with Pesto, Feta and Pomegranate Seeds is perfectly roasted and topped with savory, salty, and sweet toppings.

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Ingredients

Servings

2 acorn squash, seeds removed and cut into about 1 inch slices
2 tablespoons pesto
1/3 cup crumbled Feta cheese
1 tablespoon olive oil
Kosher salt and fresh ground black pepper to taste
1/3 cup pomegranate seeds
2 tablespoons toasted pine nuts

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Instructions

Preheat oven to 400° F. and line a baking sheet with parchment paper.
Place the squash slices on the baking sheet and drizzle with about 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss together until coated and then spread them out into a single layer.
Roast on the middle rack of the oven for 25-30 minutes or until tender, flipping them over halfway through.
Place the roasted squash slices on a serving platter and top with the pesto, feta, pomegranate seeds and pine nuts. Serve immediately.