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Roasted Acorn Squash With Feta
A delicious way to serve acorn squash this season!
Course:
Side Dish
Cuisine:
American
Servings:
2
servings
Calories:
275.51
kcal
Ingredients
1
medium
acorn squash
2
tsp.
coconut oil
(melted)
1
tsp.
dried basil
1
tsp.
dried oregano
¼
tsp.
red pepper flakes
¼
tsp.
coarse sea salt
¼
tsp.
ground black pepper
4
oz.
crumbled feta
US Customary
-
Metric
Instructions
Preheat the oven to 400℉. and collect all your ingredients.
Cut the acorn squash in half, remove the seeds and cut the squash into 1 inch thick slices.
Using a basing brush, lightly coat the slices on all sides with the coconut oil.
Mix all the spices together in a small bowl, and then sprinkle them over each piece of squash, making sure to season all sides of exposed flesh.
Lay squash on a parchment lined baking sheet, being sure to leave a bit of room in between each piece.
Bake for 40-50 minutes or until you can easily pierce the squash with a knife or fork.
Remove from oven, transfer to plates or serving dish and sprinkled with feta cheese immediately, before the squash cools.
Serve and enjoy.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
0.5
the recipe
|
Calories:
275.51
kcal
|
Carbohydrates:
25.99
g
|
Protein:
10.04
g
|
Fat:
16.39
g
|
Saturated Fat:
12.01
g
|
Cholesterol:
50.46
mg
|
Sodium:
934.69
mg
|
Potassium:
782.94
mg
|
Fiber:
3.85
g
|
Sugar:
2.39
g
|
Vitamin A:
1104.28
IU
|
Vitamin C:
23.7
mg
|
Calcium:
377.81
mg
|
Iron:
2.7
mg