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Roasted Acorn Squash with Rosemary https://www.metro.ca/userfiles/image/recipes/courge-poivree-rotie-assaisonnee-romarin-6661.jpg PT07M PT50M PT57M
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.
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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) honey
Roasted Acorn Squash with Rosemary

Roasted Acorn Squash with Rosemary

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4
servings
0:07
Preparation
0:50
COOKING
0:57
TOTAL TIME

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Ingredients

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  • 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)
    honey
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Preparation

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

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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