Baked Butternut Squash with Pomegranate Seeds

Looking for new gluten-free dishes? Try this baked butternut squash with pomegranate seeds recipe, it's easy to prepare and very tasty.

06 August, 2018

1 HR 10 MIN

Basil

100 g, leaves

Extra virgin olive oil

2 tbsp

Lemon juice

1 tbsp

Garlic

1 clove, crushed

3 tbsp

Pine nuts

2 tbsp

Butternut squash

2, halved with seeds scooped out

Olive oil

1 tbsp

Pomegranate

75 g, seeds

Feta cheese

75 g, reduced-fat, crumbled

Salt

Pepper

black, freshly ground

Preparation

For the pesto

Combine all the ingredients in a food processor or blender and blend until smooth.
Adjust the seasoning to taste, and then cover and chill.

For the squash

Preheat the oven to 180°C (160° fan) | gas 4.
Arrange the squash in the base of a roasting dish.
Drizzle with oil and sprinkle with salt and pepper, and the pomegranate seeds.
Roast for 45 - 55 minutes until the squash is tender.
Remove from the oven and brush the pomegranate seeds off the squash.
Sit the squash on a serving platter and top with the pesto, feta, and dried pomegranate seeds before serving.