This striking vegetarian dish is perfect for cosy, autumnal evenings and really takes advantage of the brilliant seasonal vegetable that is butternut squash. When roasted properly, the flesh starts to caramelize slightly, making it ever so tasty. This recipe has a slight Middle Eastern twist owing to the pomegranate jewels which contrast the salty and crumbly feta and the pesto adds a touch of wet to the whole plate. I personally love to roast the squash alongside whole garlic cloves (skins on) as I feel this enhances the flavour.
INGREDIENTS (Serves 4)
FOR THE PESTO
100g of shelled pistachio nuts
1 small bunch of fresh coriander (leaves picked)
1 small bunch of fresh parsley (leaves picked)
3 tbsp of olive oil
1 mild red chili, sliced finely
juice of 1 lemon
1 garlic clove, crushed
You will need either a food processor or hand-held alternative for this recipe
In a food processor blitz the pistachios and cheese with enough oil to slacken the mixture. Next, add the herbs, garlic, chili and lemon then blitz again til smooth, then add plenty of salt and pepper. Taste the pesto to make sure you are happy with the flavours and the consistency, adding more oil if it needs more liquid. Allow the pesto to rest in the fridge as you cook.
Preheat the oven to 180.c
Rub each slice of butternut squash with plenty of oil and seasoning, don't worry to give that squash a bit of love! Place the squash on a non-stick baking tray with the garlic cloves and roast for 45-50 minutes until the flesh has started to char and the texture is chewy. Insert a knife into the flesh of the squash to make sure it is soft all the way through.
Serve the wedges of squash with drizzles of pesto, crumbled feta and the pomegranate seeds. Enjoy!