BBC Food - Recipes - Butternut squash with Persian pistachio pesto, feta and pomegranate seeds
Big chunks of butternut squash are roasted until the edges are nicely caramelised and then topped with a pistachio pesto, feta and pomegranate seeds.
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Ingredients
- 1 large butternut squash , quartered lengthways (skin-on) and seeds removed
- 4 tbsp olive oil
- sea salt
- freshly ground black pepper
- 150g/5½oz feta
- 100g/3½oz pomegranate seeds
- 100g/3½oz shelled pistachio nuts
- 70g/2¼oz parmesan , 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
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