Roasted Squash With Pesto, Feta And Pomegranate Seeds

Total Prep Time: 40 minutes

6 servings

  • 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
  • salt and fresh ground black pepper to taste
  • 1/3 cup pomegranate seeds
  • 2 tablespoons toasted pine nuts
  1. Preheat oven to 400° F. and line a baking sheet with parchment paper.
  2. 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.
  3. Roast on the middle rack of the oven for 25-30 minutes or until tender, flipping them over halfway through.
  4. Place the roasted squash slices on a serving platter and top with the pesto, feta, pomegranate seeds and pine nuts. Serve immediately.