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Roasted Squash with Pesto, Feta and Pomegranate Seeds
Roasted Squash with Pesto, Feta and Pomegranate Seeds is perfectly roasted and topped with savory, salty, and sweet toppings.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 servings
Calories: 183 kcal
Course:
Side Dish
Cuisine:
American , Vegan
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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.