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.
Total Time
50min
0.0
0 Ratings
Author: A Hint of Rosemary
Servings:
8
Ingredients
•
3
Medium
Acorn Squash
, deseeded, halved
•
3
Tbsp
Olive Oil
•
1
tsp
Smoked Paprika
•
as needed
Cayenne Pepper
•
as needed
Kosher Salt
•
6
Sage Leaves
, finely chopped
•
1/2
cup
Crumbled Feta Cheese
Cooking Instructions
1.
Preheat oven to 425 degrees F (220 degrees C).
2.
In a small bowl, stir together the Olive Oil (3 Tbsp), Smoked Paprika (1 tsp), Cayenne Pepper (as needed), and Kosher Salt (as needed). 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.
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!
Nutrition Per Serving
CALORIES
68
FAT
6.6 g
PROTEIN
2.0 g
CARBS
0.7 g
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