Looking for new gluten-free dishes? Try this baked butternut squash with pomegranate seeds recipe, it's easy to prepare and very tasty.
INGREDIENTS
For the pesto
- Basil100 g, leaves
- Extra-virgin olive oil2 tbsp
- Lemon juice1 tbsp
- Garlic1 clove, crushed
- Water3 tbsp
- Pine nuts2 tbsp
For the squash
- Butternut squash2, halved with seeds scooped out
- Olive oil1 tbsp
style="color: #333333; position: relative; text-decoration-line: none;">Pomegranate75 g, seeds
Feta cheese75 g, reduced-fat, crumbled
Salt
Pepperblack, freshly ground
INFO BOX
- Preparation time
- Cooking time
- Recipe categorySide
- Recipe yield4
PREPARATION
BAKED BUTTERNUT SQUASH WITH POMEGRANATE SEEDS
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.
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