This triple roasted squash side dish is great for serving alongside the Thanksgiving turkey. Made with three different types of autumn squash and topped with juicy pomegranate seeds and bright feta cheese.
Ingredients
- 1 delicata squash, sliced in half moons
- 1 acorn squash, sliced in small wedges
- 1 butternut squash, sliced in small wedges
- 3 tbsp olive oil
- 1 tsp kosher salt
- Cracked black pepper
- 1/3 cup pomegranate arils
- 1/3 cup chopped pistachios
- 1/2 cup Athenos Feta Cheese Crumbles
Method
- Preheat the oven to 400 F. Add all squash to a large baking sheet. Drizzle with olive oil, salt and a few turns of cracked black pepper. Mix together until evenly coated. Spread out into an even layer and bake for 25-30 minutes or until squash is tender and golden brown.
- Remove from the oven and transfer to a serving platter. Top with pomegranate seeds, pistachios and feta cheese crumbles right before serving.