Butternut squash with Persian pistachio pesto feta and pomegranate seeds

Butternut squash with Persian pistachio pesto, feta and pomegranate seeds

Butternut squash with Persian pistachio pesto, feta and pomegranate seeds

By BBC
Serves 4

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Details
  • Servings:   4
  • Calories:   748
  • Protein:   20g
  •  
  • Fiber:   9g
  • Sugar:   11g
  • Carb Total:   30g
  •  
  • Trans Fat:   0g
  • Saturated:   15g
  • Fat Total:   61g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
  • middle eastern
  • greek
Comments
Ingredients
  • 1 large butternut squash, quartered lengthways (skin-on) and seeds removed
  • 4 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 150g/5½oz feta
  • 100g/3½oz pomegranate seeds
  • 100g/3½oz shelled pistachio nuts
  • 70g/2¼oz parmesan (or vegetarian alternative), chopped into rough chunks
  • 100ml/3½fl oz olive oil
  • 1 small bunch fresh coriander
  • 1 small bunch fresh parsley
  • 1 small bunch fresh dill
  • 1 hot red chilli or 1 tbsp chilli oil (optional)
  • 1 lemon, juice only
  • 2 tsp sea salt
Instructions

Butternut squash with Persian pistachio pesto, feta and pomegranate seeds serves 4 original recipe by BBC.

View original preparation instructions

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