Roasted Acorn Squash with Rosemary

Roasted Acorn Squash with Rosemary
  • 4 servings
  • 0:07 Preparation
  • 0:50 Cooking
  • 0:57 Total Time


Add all
  • 1

    acorn squash, seeds removed, quartered

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1

    cloves garlic, coarsely chopped

  • 1

    rosemary, leaves coarsely chopped

  • Salt and freshly ground pepper to taste

  • 6 oz
    (170 g)

    crumbled goat fetos mediterranean blend

  • 1 tsp.
    (5 mL)



Preheat oven to 180°C (350°F).

Place the squash quarters in a baking dish, skin side down.

Sprinkle with the oil, then season with the garlic, rosemary, salt, and pepper.

Bake 50 minutes or until very tender.

Fill each squash quarter with the Fetos cheese and drizzle with the honey.

Return to the oven for 5 minutes to warm the cheese then serve promptly.

Source: Saputo