Description
A savory and sweet fall dish featuring roasted acorn squash halves filled with a flavorful mixture of cranberries, feta cheese, and herbs.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, halved and seeded
- 1 tablespoon olive oil
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup vegetable broth
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Brush squash halves with olive oil and season with salt and pepper.
- Place squash cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- In a bowl, mix cranberries, feta, walnuts, parsley, thyme, and vegetable broth.
- Flip squash halves, fill with cranberry-feta mixture, and bake for another 10 minutes until heated through.
Notes
You can customize the seasonings to taste.