Butternut Squash With Pistachio, Pesto, Feta And Pomegranate Seeds
Serves 2·Added 5 May 2026 by Tom Melhuish
MainVegetarian
Ingredients
| 100 | g | shelled pistachio nuts |
| 70 | g | Parmesan or Grana Padano cheese(chopped into rough chunks) |
| 1 | small bunch | parsley(leaves picked) |
| 1 | small bunch | coriander(leaves picked) |
| 1 | small bunch | dill(leaves picked) |
| Olive oil | ||
| 3 | tbsp | chilli oil |
| 1 | lemon(juice of) | |
| Sea salt | ||
| 1 | large | butternut squash(quartered lengthways and deseeded) |
| 4 | tbsp | olive oil |
| Freshly ground black pepper | ||
| 150 | g | feta cheese |
| 100 | g | pomegranate seeds |
Method
1.In a food processor, blitz the pistachios and cheese together, adding a generous amount of olive oil to slacken the mixture. Put all the herbs into the food processor with a little more olive oil as well as the chilli oil and lemon juice and blitz again, then add a handful of crushed sea salt and give the mixture one last blitz. Taste the pesto, ensuring it has enough salt and acidity, then allow it to rest in the refrigerator until you need it.
2.Preheat the oven to 200°C/fan 180°C/gas mark 6. Once the oven is hot, rub each wedge of butternut squash with the oil, season generously with sea salt and black pepper and place it on a baking sheet lined with non-stick baking paper.
3.Roast the squash for about 45 to 50 minutes, or just until the edges have begun to char slightly. You want to blacken the edges a little this gives them a nice chewy texture. To check the squash to see if it is properly cooked, insert a knife into the flesh if it slides clean through, the squash is ready. If you feel resistance, return the squash to the oven for a few more minutes.
4.Serve each wedge of butternut squash on a plate, drizzled generously with the vibrant green pesto. Crumble the feta cheese on top and scatter over the pomegranate seeds to finish.
Recipe Notes
AI · may be inaccurate
Substitutions
- Parmesan → Grana Padano (standard Italian cheese interchange)
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