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Perfectly roasted squash topped with savory, salty and sweet toppings! This Roasted Squash with Pesto, Feta and Pomegranate Seeds is loaded with flavor and the perfect side dish to make this winter! #squash #healthyrecipe #feta #pesto #pomegranate #glutenfree #vegetarian #easyrecipe
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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 Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dishes, Vegetarian + Vegan
Cuisine: American
Keyword: pesto, Pomegranate, squash
Servings: 6 servings
Author: Danae Halliday

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.

Nutrition

Calories: 183kcal | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 9mg | Fiber: 3g | Sugar: 2g