Filling And Healthy Side Dish

Roast Butternut Squash with Feta and Pomegranate

and pesto
5
Average: 5 (5 votes)
(5 votes)
Roast Butternut Squash with Feta and Pomegranate

Roast Butternut Squash with Feta and Pomegranate - Full of Fall flavors!

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Health Score:
9,6 / 10
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)
Calorie355 kcal(17 %)
Protein13 g(13 %)
Fat20 g(17 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage12.8 g(43 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E7.4 mg(62 %)
Vitamin K29.1 μg(49 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin6.2 mg(52 %)
Vitamin B₆0.6 mg(43 %)
Folate206 μg(69 %)
Pantothenic acid2.3 mg(38 %)
Biotin1.9 μg(4 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C70 mg(74 %)
Potassium1,733 mg(43 %)
Calcium252 mg(25 %)
Magnesium68 mg(23 %)
Iron6.3 mg(42 %)
Iodine31 μg(16 %)
Zinc2 mg(25 %)
Saturated fatty acids6.6 g
Uric acid229 mg
Cholesterol21 mg
Complete sugar26 g

Ingredients

for
4
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
How healthy are the main ingredients?
FetaBasilPine nutsolive oilolive oilgarlic clove

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.