- 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|
|Saturated Fat (g)||1.2||4.6|
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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.
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.