How To Make Roasted Squash with Sour Cherries, Spiced Seeds & Feta
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Serves:
Ingredients
- 1 large butternut squash, peeled, seeded, and cut into cubes
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- 1/2 cup dried sour cherries
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, toss the butternut squash cubes with olive oil, cumin, coriander, cinnamon, salt, and pepper until evenly coated.
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Spread the squash out in a single layer on a baking sheet and roast for 30-40 minutes, or until tender and golden.
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In the last 5 minutes of roasting, add the dried sour cherries to the baking sheet and toss to combine with the squash.
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Meanwhile, in a dry skillet over medium heat, toast the pumpkin seeds and sunflower seeds until lightly browned and fragrant, about 5 minutes. Set aside.
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Once the squash and cherries are done, transfer them to a serving dish. Sprinkle with the toasted seeds and crumbled feta cheese.
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Garnish with fresh parsley and serve.
Nutrition
- Calories : 220kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 6mg
- Sodium : 150mg
- Total Carbohydrates : 26g
- Dietary Fiber : 6g
- Sugar : 8g
- Protein : 5g
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