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Roasted Acorn Squash with Blue Cheese and Pomegranate
  • Prep
    15
  • Total
    40
  • Serving
    6

Roasted Acorn Squash with Blue Cheese & Pomegranate

Main Ingredients:

  • Olive oil cooking spray

  • 2 medium acorn squash

  • Kosher salt and ground black pepper

  • 1/2 cup crumbled Salemville Blue Cheese

  • 1/3 cup pomegranate arils

  • 1/4 cup chopped fresh parsley

  • 1/4 cup toasted pecans, roughly chopped

Yield: 6

Ingredients

Olive oil cooking spray

2 medium acorn squash

Kosher salt and ground black pepper

1/2 cup crumbled Salemville Blue Cheese

1/3 cup pomegranate arils

1/4 cup chopped fresh parsley

1/4 cup toasted pecans, roughly chopped

Directions

  1. Preheat oven to 425 degrees F. Lightly spray rimmed baking pan with cooking spray. Cut each squash in half lengthwise and remove seeds. Cut each squash crosswise into 1-inch slices.
  2. Place squash on prepared pan. Lightly spray with cooking spray and sprinkle with salt and pepper. Transfer to oven and roast 25 to 30 minutes or until golden brown and tender, turning once halfway through.
  3. Transfer squash to serving platter and sprinkle with blue cheese, pomegranate arils, parsley and pecans.

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