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Ingredients
1 acorn squash, seeded, and sliced into wedges
olive oil
salt and pepper
SALSA:
2 tablespoons finely diced red onions
2 medium tomatoes, diced
1 jalapeño pepper, diced
¼ teaspoon Kosher salt + more to taste
⅓ cup extra-virgin olive oil
1 cup pomegranate seeds
2 tablespoons finely chopped Italian flat-leaf parsley or chives
WHIPPED FETTA:
1 clove garlic
8 ounces feta cheese
1 cup Greek yogurt
1 tablespoon lemon juice
1 tablespoon olive oil + more for serving
Kosher salt
Instructions
- Preheat the oven to 400° F.
- Line a rimmed baking sheet with parchment paper. Place the squash wedges on the baking sheet in a single layer. Drizzle with olive oil, then move the squash wedges around and flip over to coat all sides. Sprinkle with salt and pepper.
- Roast squash for 30 to 40 minutes, flipping after 20 minutes, until the wedges caramelize around the edges and the squash is completely cooked through. Remove the squash from the oven and allow to cool.
- Mix the salsa ingredients in a bowl.
- Place the whipped fetta ingredients in a food processor and pulse a few time. Transfer to a bowl.
- To serve: Arrange the cooked squash on platter. Spoon Whipped Feta over squash, about 1 tablespoon per wedge. Spoon pomegranate salsa over the whipped feta and squash.
- Garnish with chopped fresh parsley if using. Serve extra Whipped Feta and Pomegranate Salsa in small bowls on the side.
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