Roasted Acorn Squash with Labneh, California Raisins and Hazelnuts

Roasted Acorn Squash with Labneh, California Raisins and Hazelnuts

  • Prep Time15 min
  • Cook Time40 min
  • Total Time55 min
  • Yield2-4 servings
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    Ingredients

    • 1 whole acorn squash
    • 1 tbsp olive oil
    • 1 tsp kosher salt
    • 1/3 cup California Raisins
    • 2 tbsp white wine vinegar
    • 1 tsp olive oil
    • ¼ cup hazelnuts, toasted
    • 4 tbsp fresh pomegranate seeds
    • Mint, to garnish
    • 1/4 cup labneh

    Procedure

    1
    1. Preheat oven to 425F degrees.
    2. Slice the acorn squash in half and remove the seeds.
    3. Once seeds are removed, slice the acorn squash into 8 wedges.
    4. Place the squash on a sheet tray (or in a cast iron pan) and drizzle with 1 tbsp olive oil and salt.
    5. Roast in the oven until golden brown and tender.
    6. While the squash is roasted, mix the raisins with the white wine vinegar and olive oil and allow to sit and marinate.
    7. Once the squash is done, and still hot, drizzle the raisin vinaigrette over top.
    8. Garnish with toasted hazelnuts, pomegranate seeds, dollops of labneh and fresh mint.