Roast butternut squash & pomegranate with pistachio pesto
Serves: 4
Prep Time: 10 mins
Cook Time: 30 mins
- 1 large butternut squash, peeled, deseeded and cut into large wedges
- 1 red chilli, finely sliced
- 80g pomegranate seeds
- 100g shelled pistachio nuts
- 25g fresh coriander, plus extra for garnish
- 25g fresh flat leaf parsley
- 5g fresh mint
- 100ml olive oil
| Nutrient | Per 100g | Per serving |
|---|---|---|
| Energy (KJ) | 527 | 2023 |
| Energy (Kcal) | 126 | 484 |
| Fat (g) | 9.1 | 34.8 |
| Saturated Fat (g) | 1.2 | 4.6 |
| Carbohydrates (g) | 11.2 | 42.8 |
| Fibre (g) | 3.5 | 13.3 |
| Sugar (g) | 2.9 | 11.1 |
| Protein (g) | 2.3 | 8.6 |
| Sodium (mg) | 0.1 | 0.4 |
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Squash & pomegranates are a perfect match, brought together with this herby pesto for the ultimate side dish or simply eat on its own.
Method
Preheat the oven to 180C fan 160C gas 4. Place the butternut squash pieces on a large baking tray in a single layer (use two baking trays if they don’t fit in a single layer). Drizzle over the olive oil and toss together well. Sprinkle with a little sea salt and ground black pepper and roast for 30 - 35 minutes until tender, golden and charred at the edges.
Whilst the squash is roasting make the pesto. Place the pistachio nuts in a food processor and blitz until they are chopped finely. Add the herbs and a pinch of sea salt start to process. With the processor going slowly add the oil through the feeder until you have a thickened, smooth green paste. Taste for seasoning.
Arrange the roasted butternut squash on a serving platter and sprinkle over the chilli and pomegranate seeds. Drizzle over the pesto and serve scattered with a few extra coriander leaves.
This is a delicious vegan dish but would work well also with some crumbled feta cheese on top.