Roasted Butternut Squash with Pistachio Pesto, Feta & Pomegranate Seeds

After finally tearing myself away from the Louis Theroux marathon that I seem to have embarked upon, I cooked up something special to mark the occasion. Roasted veg has to be one the most comforting things (apart from maybe pizza, but I’m trying to be healthy here!). This roasted butternut squash is really something, and is especially needed now we’re deep into the cold, wet Autumn, and I barely see any daylight anymore (sad face).

I don’t buy many food magazines at all (I already pay for the internet, which has gazillions more recipes!) but I did buy a couple of ‘Vegetarian Living’ magazines a while back, which is where this recipe is from. The first time making it had us screwing our faces up due to the sheer amount of cheese in the pesto, so I have reduced the amount of Parmesan to make it a bit more delicate and less overpowering.

There seems to be quite a lot of pesto when you spoon it over the squash, but I find that it allows a bit of pesto in every forkful. You can always play it safe, and add a bit more if you like later on. If you do have leftover pesto, it tastes great with a salad too!

I have to admit I don’t eat butternut squash aalllll that often, which is a shame because it is super good for you! It is low in calories (if that is what you are looking for), and really high in vitamin A. It has a high fibre content, which is great for heart health (yay!), and lots of vitamin B6, which is important in brain and nervous system function. I will stop there, don’t worry, but I could sing its praises for a little while longer.

Anyway, I’m going to retreat back under my blanket on the sofa now and watch Mr Theroux!


Serves 2

1 medium butternut squash (approx 1kg)
Sea salt and freshly ground black pepper
50g feta (approx.)
40g pomegranate seeds (approx.)

Pistachio pesto:
75g shelled pistachios
25g Parmesan, chopped into rough chunks
Extra virgin olive oil
1 small bunch coriander, leaves picked
1 small bunch flat leaf parsley, leaves picked
2 tablespoons chilli oil
Juice of 1 lemon
Sea salt


1. Preheat oven to 200 / 180 fan

2. Slice butternut squash in half lengthways and scoop out seeds. Rub/brush a little bit of oil over the top then season well with sea salt and freshly ground black pepper. Pop in the oven on a baking tray for 45-50 minutes, until cooked through and charred slightly at the edges.

3. While the squash is in the oven, make the pesto. Add the shelled pistachios and parmesan to a blender and whizz until chopped and combined. Add some oil to bring it all together, then a but more, until it is loose enough to blend smoothly. Add the herbs, chilli oil and lemon juice and whizz it up again. Season generously with sea salt, give it one last blend, and taste. Add some more lemon juice or salt if you think it needs it. Chill in the fridge until the squash is ready.

4. When the squash is cooked, place on a plate and dress with the pistachio pesto, crumbled feta and pomegranate seeds.

5. Tuck in and enjoy! )