Filling And Healthy Side Dish
Roast Butternut Squash with Feta and Pomegranate
and pesto
(5 votes)
(5 votes)
Roast Butternut Squash with Feta and Pomegranate - Full of Fall flavors!
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
355
calories
Calories
Healthy, because
Even smarter
Nutritional values
Butternut squash is an abundant source of powerful antioxidants, including vitamin C, vitamin E, and beta-carotene. In addition, the feta provides calcium, protein, and healthy fats.
If you don't have butternut squash,you can use sweet potato or pumpkin.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.8 g | (43 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,733 mg | (43 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the pesto
- 2 cups Basil
- 2 Tbsps extra virgin olive oil
- 1 Tbsp lemon juice
- 1 clove garlic cloves (crushed)
- 3 Tbsps hot water
- 2 Tbsps Pine nuts
- For the squash
- 2 Butternut squash (halved with seeds scooped out)
- 1 Tbsp olive oil
- ½ cup Pomegranate seed
- ½ cup reduced-fat Feta (crumbled)
- salt
- freshly ground peppers
Preparation steps
1.
For the pesto: Combine all the ingredients in a food processor or blender and blend until smooth. Adjust the seasoning to taste, and then cover and chill.
2.
For the squash: Preheat the oven to 350°F. Arrange the squash in the base of a roasting dish. Drizzle with oil and sprinkle with salt and pepper, and the pomegranate seeds.
3.
Roast for 45 - 55 minutes until the squash is tender. Remove from the oven and brush the pomegranate seeds off the squash.
4.
Sit the squash on a serving platter and top with the pesto, feta, and dried pomegranate seeds before serving.
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