Roasted Acorn Squash with Herbes de Provence Olive Oil and Cranberry Pear Balsamic
Tender squash, salty feta, sweet cranberries... it's hard to imagine a more perfect combo! This roasted acorn squash is the perfect side dish for a dinner party; it looks impressive, tastes fantastic, and is easy to put together. You get an extra boost of savoury flavour from our Herbes de Provence Olive Oil when roasting the squash, and the filling gets a splash of Cranberry Pear Balsamic to sweeten it up!
Roasted Acorn Squash with Herbes de Provence Olive Oil and Cranberry Pear Balsamic
Rated 5.0 stars by 1 users
Category
Side Dish
Servings
4
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
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2 Small acorn squash
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2 Tbsp. Herbes de Provence Olive Oil
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2 Tbsp. Cranberry Pear Balsamic
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1 Tsp. Fresh thyme
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⅓ Cup dried cranberries
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⅓ Cup toasted pecans
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½ Cup crumbled feta
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Salt and pepper, to taste
Directions
Wash squashes and carefully slice the top and bottom off each. Halve them and scoop out the seeds.
Place the squash cut sides up on a baking tray. Using a brush, coat each squash in Herbes de Provence Olive Oil. Season with salt and pepper and roast at 375F for 30 minutes or until softened and browning lightly.
While they are cooking, in a small bowl combine feta, fresh thyme, dried cranberries, and toasted pecans. Mix to combine and drizzle the mixture with Cranberry Pear Balsamic.
Remove the tray from the oven. Scoop 1/4 of the filling mixture into each squash. Roast for an additional 5-10 minutes, or until just starting to melt. Cool slightly before serving.
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