Photo: Sorin Gheorghita
Butternut squash with Persian pistachio pesto, feta and pomegranate seeds
14 ingredients
30 min + 1 hr
Serves 4
openrecipes
Big chunks of butternut squash are roasted until the edges are nicely caramelised and then topped with a pistachio pesto, feta and pomegranate seeds.
Estimated Nutrition (whole recipe, rough)
596
Calories
25g
Protein
44g
Fat
31g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large butternut squash
- 4 tbsp olive oil
- and freshly ground sea saltblack pepper
- 150g/5½oz feta
- 100g/3½oz pomegranate
- 375g/13oz shelled pistachio
- 35g/1¼oz parmesan
- 100ml/3½fl oz olive oil
- ½ small bunch fresh coriander
- ½ small bunch fresh parsley
- ½ small bunch fresh dill
- 1 hot red chilli or 1 tbsp chilli oil
- ½ lemon
- 2 tsp sea salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes