Fall or winter is the ideal time for cozy comfort foods and we think they taste even better when they are as bright and beautiful as this recipe from Debi Traub. We’ve used turban squash is a wonderful addition, though you could also try other squash if you had that at home already. Enjoy as a main course or side dish.
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Ingredients
- 1 turban squash, seeds removed and sliced
- 2 tbsp avocado or extra virgin olive oil
- 1 ruby red grapefruit, peeled and sliced
- ½ tsp cinnamon
- 2 tsp organic honey
- ½ cup pomegranate arils
- 2 tbsp chopped pecans
- ¼ cup feta cheese, crumbled
- 3-4 sprigs fresh rosemary
- kosher salt & pepper to taste
Instructions
- Preheat oven to 400F (205ºC). Place sliced turban squash in large casserole dish. Drizzle with oil and toss well to coat all sides. Season with cinnamon, salt and pepper and sprinkle with rosemary.
- Cover dish with foil tightly and bake for 1 hour. Remove foil and continue roasting until tender. This can take up to 30 or 40 minutes more. Keep checking with a fork until the squash is nice and soft.
- Remove from oven, drizzle with honey and sprinkle pomegranate, pecans and feta cheese over the squash. Garnish with additional rosemary and serve warm.
Debi Traub is the blogger behind Simply Beautiful Eating. Debi’s true passion has always been cooking, baking and more recently, food styling and photography. She credits her cooking skills to her 95-year-old mother who has always encouraged her to watch and learn her skills in the kitchen. Debi lives in Toronto where she creates a wondrous array of food for her family and friends.
Original article: Roasted Turban Squash with Grapefruit, Pomegranate & Feta
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