Roasted Squash with Pesto, Feta and Pomegranate Seeds
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Roasted Squash with Pesto, Feta and Pomegranate Seeds
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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
- 2 acorn squash seeds removed and cut into about 1 inch slices
- 2 tablespoons pesto
- 1/3 cup feta cheese crumbled
- 1 tablespoon olive oil
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1/3 cup pomegranate seeds
- 2 tablespoons pine nuts toasted
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.
Nutrition Information
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Calories
183kcal
(9%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
9mg
(3%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 9mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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