Roasted Acorn Squash with Goat Cheese
servings
This easy Roasted Acorn Squash recipe tossed with olive oil and spices and served with goat cheese and pomegranate arils making it the perfect holiday side dish to share with your family and friends!
Ingredients
- 1 small to medium acorn squash
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon dried sage
- ¼ teaspoon dried thyme
- 4 ounces goat cheese
- ½ cup pomegranate arils
- freshly chopped parsley for garnish
Instructions
- Preheat oven to 425°F, and prepare a baking sheet by spraying it with cooking spray.
- Cut both ends of the acorn squash off and slice in half. Remove the seeds and cut each half of the squash into slices that are between ½-inch and 1-inch in thickness.
- In a large bowl, combine the olive oil, salt, pepper, sage and thyme. Toss to coat. I find it easiest to do this with my hands.
- Place slices in a single layer on the prepare baking sheet. Bake for 25 minutes until soft.
- Place onto a serving dish and place chunks of goat cheese among the slices. Sprinkle with pomegranate arils and fresh chopped parsley.
Notes
Check out the post for more tips and how to easily open and remove the arils from a pomegranate!
Nutrition
Serving: 1serving | Calories: 154kcal | Carbohydrates: 4g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 396mg | Potassium: 59mg | Fiber: 1g | Sugar: 3g | Vitamin A: 297IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg