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spicy roasted acorn squash with feta crumbles

spicy roasted acorn squash with feta crumbles

Adapted from the Good Housekeeping Test Kitchen

A welcome addition to your fall menu.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Author Rosemary Stelmach

Ingredients

  • 3 medium acorn squash, vertically halved, seeded & cut into 1/4" slices (each squash about 21 ounces)
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon ground red (cayenne) pepper (or more, if desired)
  • 1/2 teaspoon finely ground kosher salt
  • 6 fresh sage leaves, finely chopped (plus extra leaves for garnish, if desired)
  • 1/2 cup crumbled feta cheese (about 2 ounces)

Instructions

  1. Preheat oven to 425°F.

  2. In a small bowl, stir together the olive oil, paprika, cayenne, and salt.  Divide the squash slices and the oil mixture between 2 large rimmed baking sheets, tossing to coat.  Arrange in a single layer without any overlaps.

  3. Bake for 30 to 35 minutes or until tender with caramelized edges, switching racks halfway through.  Transfer the roasted squash to a serving platter; sprinkle with chopped sage and feta crumbles.  If desired, garnish with additional fresh sage leaves.  Serve immediately.