Skip to content
METROMETRO

Earn AIR MILES(R)
Reward Miles(TM).
Join
the program.

Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Need help logging in? Click here.

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Roasted Acorn Squash with Rosemary https://www.metro.ca/userfiles/image/recipes/courge-poivree-rotie-assaisonnee-romarin-6661.jpg PT07M PT50M PT57M
Preheat oven to 180°C (350°F).Place the squash quarters in a baking dish, skin side down.Sprinkle with the oil, then season with the garlic, rosemary, salt, and pepper.Bake 50 minutes or until very tender.Fill each squash quarter with the Fetos cheese and drizzle with the honey.Return to the oven for 5 minutes to warm the cheese then serve promptly.
4
0 0 0 0
1 acorn squash, seeds removed, quartered 2 Tbsp. (30 mL) olive oil 1 clove garlic, coarsely chopped 1 rosemary, leaves coarsely chopped Salt and freshly ground pepper to taste 6 oz (170 g) crumbled goat fetos mediterranean blend 1 tsp. (5 mL) honey
Roasted Acorn Squash with Rosemary

Roasted Acorn Squash with Rosemary

Rate this recipe
0 Vote
4
servings
0:07
Preparation
0:50
COOKING
0:57
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    acorn squash, seeds removed, quartered
  • 2 Tbsp.
    (30 mL)
    olive oil
  • 1
    clove garlic, coarsely chopped
  • 1
    rosemary, leaves coarsely chopped

  • Salt and freshly ground pepper to taste
  • 6 oz
    (170 g)
    crumbled goat fetos mediterranean blend
  • 1 tsp.
    (5 mL)
    honey
Imprimer ma sélection

Preparation

Preheat oven to 180°C (350°F).

Place the squash quarters in a baking dish, skin side down.

Sprinkle with the oil, then season with the garlic, rosemary, salt, and pepper.

Bake 50 minutes or until very tender.

Fill each squash quarter with the Fetos cheese and drizzle with the honey.

Return to the oven for 5 minutes to warm the cheese then serve promptly.

Source : Saputo

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.