Herb-Roasted Acorn Squash With Queso Fresco And Pomegranate
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cloves
Garlic (minced)3 tbsps
Olive Oil1 tbsp
Chipotle (powder)1 tbsp
Sage (finely chopped fresh)1 tbsp
Thyme (finely chopped fresh)1 cup
Queso Fresco (crumbled)1 cup
Pomegranate SeedsDirections:
1
Preheat the oven to 400 degrees F
2
Line a baking sheet with parchment paper and drizzle with olive oil
3
In a medium bowl, combine the garlic, olive oil, chipotle powder, sage, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper
4
Add the squash slices to the bowl and toss until evenly coated with the spices and herbs
5
Place the squash on the prepared baking sheet and roast until a fork goes through smoothly, 25 to 30 minutes
6
Remove from the oven and serve warm, topped with the queso fresco and pomegranate seeds
7
Sprinkle with some fine sea salt and garnish with cilantro leaves