Glazed Vegan Honeynut Squash With Mint and Feta
This glazed Honeynut squash, topped with cool and tangy lemon-mint feta, is deliciously spiced and easy to make.
Ingredients
- 2 seeded medium honeynut squash cut in half and de-
- 1 tbsp olive oil
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon sumac
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon coconut sugar
- seeded ½ pomegranate
- 1/2 cup vegan feta crumbles
- 1/4 cup minced, fresh mint
- 1 lemon zested and juiced
Nutrition
4 servingsInstructions (click to mark complete)
For the squash, preheat oven to 375 degrees
For the squash, preheat oven to 375 degrees. Onto a large baking sheet, place squash and drizzle with olive oil. Sprinkle with garlic, sumac, pepper, salt, coriander, and coconut sugar. Using your hands, rub squash until spices are well-coated. Place top sides down, and bake 20 to, or until fork tender.
For the mint-feta topping, into a large bowl, place pomegranate seeds, feta, mint, lemon zest and juice, and stir well
For the mint-feta topping, into a large bowl, place pomegranate seeds, feta, mint, lemon zest and juice, and stir well. Place in refrigerator until squash is ready.
Using tongs, place squash halves onto a serving plate
Using tongs, place squash halves onto a serving plate. Top with mint-feta topping. Serve immediately while squash is still warm.
Original source: https://vegnews.com/recipes/vegan-honeynut-squa...