Herb Roasted Acorn Squash With Queso Fresco And Pomegranate Recipes
OVEN-ROASTED ACORN SQUASH WITH POMEGRANATE AND PARSLEY RECIPE BY TASTY
Here's what you need: olive oil cooking spray, medium acorn squashes, butter, light brown sugar, kosher salt, ground black pepper, fresh parsley, pomegranate arils
Provided by Sarah LaDue
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Lightly spray two rimmed baking trays with cooking oil.
- Cut squash crosswise into 1-inch (2.5 cm) slices.
- Use a round cookie cutter or a small can or jar to remove seeds from the middle of each slice. Place slices on prepared trays.
- In a small bowl in the microwave, melt together butter and brown sugar. Using half the butter mixture, brush tops of squash with butter mixture and very lightly sprinkle squash slices with salt and pepper.
- Transfer trays to oven and roast 30 minutes or until golden brown and tender, turning once halfway through, and brushing other side with the remaining butter and brown sugar mixture
- Transfer squash slices to serving platter and sprinkle with parsley and pomegranate arils.
- Enjoy!
Nutrition Facts : Calories 158 calories, Carbohydrate 28 grams, Fat 6 grams, Fiber 7 grams, Protein 2 grams, Sugar 2 grams
PARMESAN ROASTED ACORN SQUASH
Very simple but satisfying way to make acorn squash. This is also good with delicata squash.
Provided by stephtaylor
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
- Roast in preheated oven until golden brown and tender, 25 to 30 minutes.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 12.3 g, Cholesterol 4.4 mg, Fat 8.3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 320.1 mg, Sugar 2.5 g
ROASTED ACORN SQUASH WITH POMEGRANATE GLAZE
Pomegranate seeds and glaze add bright color and flavor to acorn squash.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a small saucepan, combine the juice, sugar, allspice, peppercorns, bay leaf, and cinnamon. Simmer until reduced to a syrup. Drain through a fine sieve into a small bowl, and discard spices.
- Line a baking sheet with parchment paper. Butter parchment. Lay the squash rings on top of parchment; brush tops with melted butter, and season with salt.
- Roast the squash until tender when pierced with a paring knife and undersides are well browned, about 30 minutes. Turn squash over, and brush tops with pomegranate glaze. Continue cooking 5 minutes more. Remove from oven; brush squash again with glaze. Transfer to a serving platter; serve immediately, garnished with pomegranate seeds.
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