Balsamic Squash with Feta
- 1 of 1 In a large bowl, whisk 3 tbsp extra-virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey and 1/2 tsp each kosher salt and black pepper. Halve 3 lbs delicata squash lengthwise; scoop out pulp and seeds and discard. Quarter each half. Toss squash with dressing in bowl. Place on a baking sheet in a single layer. Roast at 400 degrees for 20 minutes. Carefully turn pieces with tongs; roast 15 minutes more. Transfer to a platter, brush with 2 tbsp balsamic vinegar, season with 1/4 tsp kosher salt and scatter 1/3 cup crumbled feta on top.
Servings Per Recipe: 8
Per Serving: 5 g fiber, 240 mg sodium, 20 g carb., 7 g Fat, total, 2 g pro., 140 kcal cal.