It is autumn and we have to have squashes in our recipes! I love to create recipes with seasonal veggies and fruit. I hope you do too. This is a super simple, nutritious and satisfying salad. You need to give it a try!

Servings: 3-4

Preparation time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Ingredients:

2 medium size acorn squash cut into ½ inch slices

2 ripe avocados cut into ½ inch slices

8 oz. Feta Cheese cut into ½ inch slices

½ cups of pumpkin seeds

½ cups of pomegranate seeds

2 tablespoons of extra virgin olive oil

½ teaspoon of salt

½ teaspoon of black pepper

½ cups of chopped herbs such as dill, parsley, and thyme whatever you have available

Directions:

1-Preheat the oven to 425 Fahrenheit degrees.

2-Place the acorn squash slices on a large nonstick cookie sheet (or place a parchment paper on a cookie sheet.)

3-Drizzle the acorn squash slices with olive oil and sprinkle salt and pepper on them.

4-Roast them about 15-20 minutes until cooked thru.

5-Place acorn squash slices, avocado slices, feta cheese on a large serving plate and top with pomegranate seeds, pumpkin seeds and chopped herbs.

Serve cold or room temperature! It is delicious either way!