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RECIPE
7 INGREDIENTS3 STEPS50MIN

Spicy Roasted Acorn Squash with Feta Crumbles

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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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This is a quick and easy way to enjoy the bountiful fall produce of squash and it pairs well with just about any meat or poultry that you may be serving. One word of warning …you’ll need a very sturdy sharp knife to cut through the raw squash.

50MIN

Total Time
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
3
Medium  Acorn Squash , deseeded, halved
each about 21 ounces, cut into 1/4" slices
3 Tbsp
1/8 tsp
Cayenne Pepper
add more if desired
1/2 tsp
6
Sage Leaves , finely chopped
1/2 cup
Crumbled Feta Cheese
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Nutrition Per Serving
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CALORIES
91
FAT
6.8 g
PROTEIN
2.4 g
CARBS
6.2 g

Directions

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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
In a small bowl, stir together the Olive Oil (3 tablespoon), Smoked Paprika (1 teaspoon), Cayenne Pepper (1/8 teaspoon), and Kosher Salt (1/2 teaspoon). Divide the Acorn Squash (3) slices and the oil mixture between 2 large rimmed baking sheets, tossing to coat. Arrange in a single layer without any overlaps.
Step 3
Bake for 30 to 35 minutes or until tender with caramelized edges, switching racks halfway through. Transfer the roasted squash to a serving platter; sprinkle with Sage Leaves (6) and Crumbled Feta Cheese (1/2 cup). If desired, garnish with additional fresh sage leaves. Serve immediately and enjoy!

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Nutrition Per Serving
Calories
91
% Daily Value*
Fat
6.8 g
9%
Saturated Fat
1.8 g
9%
Trans Fat
0.0 g
--
Cholesterol
5.1 mg
2%
Carbohydrates
6.2 g
2%
Fiber
0.8 g
3%
Sugars
0.0 g
--
Protein
2.4 g
5%
Sodium
265.0 mg
12%
Vitamin D
--
--
Calcium
54.2 mg
4%
Iron
0.4 mg
2%
Potassium
189.4 mg
4%
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