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
✓ Low Sugars
| Nutrient | Per 100g | Per serving |
|---|---|---|
| Energy (KJ) | 527 | 2023 |
| Energy (KJ) | 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 |
| Sugars (g) | 2.9 | 11.1 |
| Protein (g) | 2.3 | 8.6 |
| Salt (g) | 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.