At #CasaMarcela, we are completely embracing the new year by eating healthier… and then adding in that #DeLaLuz touch that, while it is many things, is never, ever dull. That’s because healthy does not have to be dull. Here is the delicious recipe to prove it!
This herb-roasted acorn squash is elevating your side dish game to another level while bringing a bunch of amazing winter ingredients together! Plus, word on the street is that acorn squash is high in vitamin C, and who doesn’t need an extra boost of vitamin C this season?
So, without further ado, happy healthy cooking, amigos!
Herb-Roasted Acorn Squash with Queso Fresco and Pomegranate(Serves 6 to 8)
- 1 acorn squash, halved lengthwise, seeded, and cut into 3/4 inch slices
- 2 garlic cloves, minced
- 1 tablespoon finely chopped sage
- 1 tablespoon finely chopped thyme
- 3 teaspoons ground chipotle powder
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup crumbled queso fresco
- 1 cup pomegranate seeds
- Cilantro, for garnish
Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle with olive oil. In a medium size bowl, combine garlic, sage, thyme, chipotle powder, olive oil, salt and pepper. Toss squash slices in bowl. Make sure slices are evenly coated with the ingredients. Place slices on baking sheet and roast for about 25 to 30 minutes. Remove from oven and serve warm. Top with queso fresco crumbles and pomegranate seeds. Sprinkle with some fine sea salt and garnish with cilantro leaves.