Herb-Roasted Acorn Squash with Queso Fresco and Pomegranate

Total Time:
1 hr 5 min
Prep:
35 min
Cook:
30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 tablespoon chipotle powder
  • 1 tablespoon finely chopped fresh sage
  • 1 tablespoon finely chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1 acorn squash, halved lengthwise, seeded and cut into 3/4-inch slices
  • 1 cup crumbled queso fresco
  • 1 cup pomegranate seeds
  • Fine sea salt, for sprinkling
  • Fresh cilantro leaves, for garnish
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.


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    This recipe is featured in:

    The Kitchen