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: Tue, 20 May 2025 04:25:28 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories771.8 kcal (39%)
Total Fat62.4 g (89%)
Carbs40.9 g (16%)
Sugars9.3 g (10%)
Protein20 g (40%)
Sodium1552.3 mg (78%)
Fiber8.8 g (31%)
% 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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