Butternut Squash with Persian Pistachio Pesto, Feta and Pomegranate Seeds

Roasted butternut squash wedges topped with a vibrant pistachio herb pesto, crumbled feta cheese, and fresh pomegranate seeds.

Vegetarian Gluten-Free Healthy Pesto Roast Squash

Estimated Nutrition

Calories

780.1

kcal / serving

3120.4 kcal total

Carbs

40.2g

per serving

160.8 g total

Fat

62.1g

per serving

248.5 g total

Protein

16.1g

per serving

64.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Feta

crumbled

Parmesan

chopped into rough chunks

Fruits

100

Pomegranate Seeds

piece

Lemon Juice

juice only

NutsSeeds

Sea Salt

for seasoning

Black Pepper

freshly ground

100

Pistachio Nuts

shelled

bunch

Coriander

fresh

bunch

Parsley

fresh

bunch

Dill

fresh

tsp

Sea Salt

for pesto

OilsFats

Olive Oil

for roasting

100

Olive Oil

for pesto

Vegetables

piece

Butternut Squash

quartered lengthways, skin-on, seeds removed

piece

Red Chilli

hot

Method

Preheat the oven to 200°C and line a baking tray with parchment.

Rub squash wedges with oil and season with salt and pepper.

Roast squash for 45 to 50 minutes until edges are browned and tender.

Pulse pistachios and parmesan in a food processor into small pieces.

Add olive oil, herbs, chilli, and lemon juice then pulse to combine.

Season pesto with salt and chill in the fridge until needed.

Drizzle pesto over roasted squash and top with feta and pomegranate seeds.