Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Save Recipe Print
Herb-Roasted Acorn Squash with Queso Fresco and Pomegranate
Total:
1 hr 5 min
Active:
35 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 5 min
Active:
35 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle with olive oil.

In a medium bowl, combine the garlic, olive oil, chipotle powder, sage, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the squash slices to the bowl and toss until evenly coated with the spices and herbs.

Place the squash on the prepared baking sheet and roast until a fork goes through smoothly, 25 to 30 minutes.

Remove from the oven and serve warm, topped with the queso fresco and pomegranate seeds. Sprinkle with some fine sea salt and garnish with cilantro leaves.

More from:

The Kitchen

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Roasted Acorn Squash

Recipe courtesy of Tyler Florence

Vegan Quinoa-Cranberry Stuffed Acorn Squash

Recipe courtesy of Food Network Kitchen

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Herb-Roasted Turkey Breast

Recipe courtesy of Ina Garten

Butternut Squash Chicken Pot Pie

Recipe courtesy of Jeff Mauro

Garlic & Herb Roasted Shrimp

Recipe courtesy of Ina Garten

Chicken and Broccoli Twice-Baked Spaghetti Squash

Recipe courtesy of Katie Lee

Squash Soup

Recipe courtesy of Alton Brown

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Browse Reviews By Keyword