By bbc.co.uk
Butternut squash with Persian pistachio pesto, feta and pomegranate seeds
Instructions
Prep:30minCook:1h
Big chunks of butternut squash are roasted until the edges are nicely caramelised and then topped with a pistachio pesto, feta and pomegranate seeds.
Updated at: Thu, 21 Nov 2024 07:50:18 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories781.9 kcal (39%)
Total Fat62.5 g (89%)
Carbs43 g (17%)
Sugars10.9 g (12%)
Protein20.2 g (40%)
Sodium1552.3 mg (78%)
Fiber9.3 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1butternut squash
large, quartered lengthways, skin-on, and seeds removed
4 Tbspolive oil
sea salt
freshly ground black pepper
150gfeta
100gpomegranate seeds
100gshelled pistachio nuts
70gparmesan
or vegetarian alternative, chopped into rough chunks
100mlolive oil
1 bunchfresh coriander
small
1 bunchfresh parsley
small
1 bunchfresh dill
small
1hot red chilli
or 1 tbsp chilli oil, optional
1lemon juice only
2 tspsea salt
Instructions
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