Roasted Acorn Squash with Rosemary, Honey and Feta
- Serves: 4
- Complexity: easy
- 1 acorn squash
- ½ stick unsalted butter
- 2 tbsp. honey
- 1 tbsp. finely chopped rosemary
- Salt and pepper, to taste
- ¼ tsp. of cayenne pepper
- ¼ cup roasted and chopped pistachios
- ¼ cup dried tart cherries, chopped
- ½ cup feta cheese, crumbled
Preheat oven to 350°F.
Begin by breaking down the squash. Cut in half from root to tip. Scoop out the seeds. Place the squash flat side down and slice into ½ inch thick slices.
In a small sauce pot combine the butter, honey, chopped rosemary, a large pinch of salt and pepper and cayenne pepper. Adding more or less depending on how spicy you like things. Stir and cook until the butter is melted and the flavors combine. Remove from heat.
Place the squash slices on a sheet tray. Using a pastry brush, brush both sides of the squash and lay in an even layer on the sheet tray. Don’t feel like you have to use all of the butter mixture, whatever little bit remains you can drizzle over the squash at the end. Bake for 35-40 minutes or until the squash is softened and golden brown.
Remove and garnish with pistachios, dried cherries and feta. Serve warm or room temperature.
Recipe Courtesy of Megan Mitchell