Glazed Honey-Nut Squash with Mint & Feta

Preheat oven to 375. Prep your honey-nut squash by deseeding with a spoon. Place the squash onto a large baking sheet and drizzle the olive oil over the insides of the squash. Now sprinkle the garlic, sumac, pepper, salt, coriander, and coconut sugar over the squash. With your fingers spread the oil, spices, & sugar around to coat the inside part of the squashes. Place them top side down onto the baking sheet or skillet, and then cook for 20-25 minutes, or until fork tender.

As the squashes bake, grab a large mixing bowl, a large wooden spoon, and your pomegranate. Gently slice around the entire pomegranate without it cutting completely through the center. Once you’ve made your slice around the circumference of the pomegranate, with your hands, peel open. This may take some effort but once you have split the pomegranate in half, grab the one half and hold it upside down over the large mixing bowl and with the wooden spoon, carefully smack the outside repeatedly. The seeds should slowly one by one, begin to fall out into the bowl. This can get messy so I suggest wearing an apron.

Once you have most of the pomegranate seeds of the one half in the bowl, discard the skin and any white seed casings. Now, zest a few sides of your lemon before slicing it. Add in your vegan feta crumbles, mint, and juice of one lemon, stir well until everything is fully mixed. Set aside in the fridge until the squash is ready.

After the squashes are fork tender, remove from the oven, and using tongs, place one or two halves onto a serving plate. Fill each bulb of the squashes with your cold mint feta mixture. Serve immediately while your squash is still nice and warm. Enjoy!

***If baking for thanksgiving dinner, keep the squash warm in an oven bake dish with a lid and the mint feta mixture in the fridge until it’s time to eat.