Equipment
Ingredients
butternut squash
- 1 butternut squash, quartered lengthways, skin-on, seeds removed
- 60 ml olive oil
- 5 g sea salt, fine
- 2 g black pepper, freshly ground
- 150 g feta, crumbled
- 100 g pomegranate seeds
pesto
- 100 g shelled pistachio nuts
- 70 g parmesan, rough chunks
- 100 ml olive oil
- 30 g cilantro, fresh
- 30 g parsley, fresh
- 30 g dill, fresh
- 1 red chilli, chopped
- 30 ml lemon juice
- 6 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 793 kcal
- Protein
- 20 g
- Carbohydrates
- 42 g
- Fat
- 65 g
- Fiber
- 12 g
- Sugar
- 11 g
- Sodium
- 2315 mg
- Saturated Fat
- 15 g
- Monounsaturated Fat
- 38 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 45 mg
- Potassium
- 1218 mg
- Calcium
- 552 mg
- Iron
- 4.2 mg
- Magnesium
- 130 mg
- Phosphorus
- 458 mg
- Zinc
- 2.7 mg
- Vitamin A
- 1698 mcg
- Vitamin C
- 63 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 10.0 mg
- Vitamin K
- 156 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.49 mg
- Riboflavin
- 0.51 mg
- Niacin
- 3.5 mg
- Folate
- 108 mcg
- Water
- 287 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
Line a large baking tray with baking parchment.
Coat the squash wedges with 60ml olive oil, sea salt, and black pepper. Place them on the baking tray.
Roast the squash for 45 to 50 minutes at 200°C (400°F) until the edges brown and the flesh is tender.
Place pistachios and parmesan chunks in a food processor and pulse until broken into small pieces.
Gradually pour 100ml olive oil into the processor while pulsing until the desired pesto consistency is reached.
Add cilantro, parsley, dill, chilli, and lemon juice to the mixture. Pulse briefly to combine.
Add 6g salt and pulse one final time. Adjust seasoning to taste and chill until needed.
Arrange roasted squash on plates, drizzle with pesto, and top with crumbled feta and pomegranate seeds.
Chef's Notes
- For the best roasting results, ensure butternut squash pieces are relatively uniform in size to promote even cooking.
- Don't over-process the pesto; a slightly coarse texture will provide a more pleasant mouthfeel and visual appeal.
- Taste and adjust the pesto seasoning before serving. The saltiness of the feta and the sweetness of the pomegranate can balance the herbs and lemon.
- If you prefer a smoother pesto, you can add a tablespoon or two of water to the food processor while it's running, but be careful not to make it too thin.
- The roasted squash can be prepared a day in advance and gently reheated before assembling the dish.
Storage
Refrigerator: 3 days — Store pesto and squash separately for best texture.
Reheating: Reheat squash in a 180°C (350°F) oven until warm; serve pesto at room temperature.
Troubleshooting
Squash is tough or rubbery
Cause: Underbaked or oven temperature was too low
Fix: Return to oven for 5-10 minutes
Prevention: Ensure oven is fully preheated and roast until a knife slides easily into the thickest part
Pesto is too thick or dry
Cause: Insufficient oil or very dry herbs
Fix: Stir in extra olive oil 1 tablespoon at a time
Prevention: Add oil gradually until a spoonable paste forms
Cultural Context
While butternut squash is a staple in North American autumn cuisine, the fusion of roasted squash with a vibrant herb and pistachio pesto, feta, and pomegranate creates a modern, globally-inspired dish. This combination draws inspiration from Mediterranean flavors (pesto, feta) and the popular use of squash in various international cuisines.
