Roasted Butternut Squash with Toasted Almonds
Ingredients
- 2 butternut squash, peeled and seeds removed
- ¼ cup olive oil
- 1 cup sliced almonds
- 1 (4.3-oz) pkg pomegranate seeds (arils)
- 1 (6-oz) pkg crumbled feta cheese
Instructions
- Preheat oven to 400°F. Cut squash into ¼-inch-thick slices, and place on parchment paper-lined baking sheets. Drizzle with oil, and season lightly with salt and pepper.
- Bake 18 to 20 minutes or until squash is beginning to brown.
- Meanwhile, toast nuts in a large skillet over medium heat until fragrant and browned.
- Top squash with toasted nuts, pomegranate seeds, and cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
Occasions Meal Plan
This recipe selected from the eMeals Occasions Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
