Roasted Acorn Squash & Shallots with Feta and Cranberries
Prep: 15 minutes
Roast: 25 minutes • Serves: 8
PICS nonstick cooking spray
3 medium shallots, thinly sliced
1 large acorn squash (about 2 pounds), halved and sliced 1/2-inch- thick crosswise
1 tablespoon fresh orange juice
1 tablespoon PICS olive oil
1 teaspoon chopped fresh rosemary
1/2teaspoon PICS ground cinnamon
1/2teaspoon kosher salt
1/3cup sweetened PICS dried cranberries
1/3cup PICS crumbled feta cheese
3 medium shallots, thinly sliced
1 large acorn squash (about 2 pounds), halved and sliced 1/2-inch- thick crosswise
1 tablespoon fresh orange juice
1 tablespoon PICS olive oil
1 teaspoon chopped fresh rosemary
1/2teaspoon PICS ground cinnamon
1/2teaspoon kosher salt
1/3cup sweetened PICS dried cranberries
1/3cup PICS crumbled feta cheese
1.Preheat oven to 400°. Line rimmed baking pan with aluminum foil; spray with cooking spray.
2.In large bowl, toss shallots, squash, orange juice, oil, rosemary, cinnamon and salt; spread on prepared pan. Roast vegetables 20 minutes; stir in cranberries. Roast vegetables 5 minutes or until vegetables are tender; serve sprinkled with cheese. Makes about 8 cups.
Approximate nutritional values per serving (1 cup):
103 Calories, 3g Fat (1g Saturated), 6mg Cholesterol,
182mg Sodium, 19g Carbohydrates, 4g Fiber, 2g Protein