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Herb-Roasted Acorn Squash with Queso Fresco and Pomegranate

Marcela Valladolid
  • 65 minutes
  • Serves 6 to 8

INGREDIENTS

1

Acorn squash, halved lengthwise, seeded and cut into 3/4-inch slices

1 tbsp

Chipotle, powder

1

Cilantro, Fresh leaves

2 cloves

Garlic

1 cup

Pomegranate seeds

1 tbsp

Sage, fresh

1 tbsp

Thyme, fresh

1

Kosher salt and freshly ground black pepper

1

Sea salt, Fine

3 tbsp

Olive oil

1 cup

Queso fresco