This festive recipe is perfect as a side dish or a vegetarian main dish for a holiday occasion. To make it a balanced meal, serve it with a green vegetable and 4 ounces of a protein-rich food.
Serves 2-4
INGREDIENTS
- 1 large acorn squash
- Extra-virgin olive oil, 2 tsp
- Butter, 2 pats
- Pomegranate seeds, 6 Tbsp (divided into 2 portions of 3 Tbsp each)
- Feta cheese, 4 oz (divided into 2 portions of 2 oz each)
- Roasted pecans, 4 Tbsp (divided into 2 portions of 2 Tbsp each)
- Green onions (dark green parts, chopped), 4 Tbsp (2 portions of 2 Tbsp each)
- Salt, to taste
INSTRUCTIONS
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet pan with parchment paper and set aside. Chop the pecans and green onions and set aside.
- Halve the acorn squash: Place a moist kitchen towel underneath a cutting board and place the acorn squash on top of the cutting board. Using a large, sharp knife or large serrated knife, cut the squash in half lengthwise from the tip to just next to the stem–be careful, take your time.
- Rub the cut sides of the squash with the olive oil and a little salt. Place each squash half cut-side down on the parchment-lined pan. Bake in the oven for 25-30 minutes until tender.
- Take the pan out of the oven and carefully flip the squash halves over so they are cut-side up on the pan. Add 3 Tbsp of pomegranate seeds to the cavity of each half and top each with 1 pat of butter. Return the pan to the oven and bake squash for 5 additional minutes.
- Remove the pan from the oven. Taste the squash for salt and add a little more salt if needed. Top each squash half with chunks of feta cheese, the pecans and green onions. Serve immediately. To make 4 portions, cut each cooked half lengthwise.
Copyright 2023, Vitalita Health/Lisa Henderson, RDN
