Roast Squash with Feta and Pomegranate
(5 votes)
(5 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
381
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 | 381 kcal | (18 %) | ||
| Protein | 9.53 g | (10 %) | ||
| Fat | 17.59 g | (15 %) | ||
| Carbohydrates | 65.1 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
more nutritional values
| Vitamin A | 1,208.68 mg | (151,085 %) | ||
| Vitamin D | 0.08 μg | (0 %) | ||
| Vitamin E | 0.33 mg | (3 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 1.21 mg | (10 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 28.71 μg | (10 %) | ||
| Pantothenic acid | 0.31 mg | (5 %) | ||
| Biotin | 0.45 μg | (1 %) | ||
| Vitamin B₁₂ | 0.32 μg | (11 %) | ||
| Vitamin C | 103.65 mg | (109 %) | ||
| Potassium | 132.22 mg | (3 %) | ||
| Calcium | 347.44 mg | (35 %) | ||
| Magnesium | 20.04 mg | (7 %) | ||
| Iron | 3.06 mg | (20 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.84 g | |||
| Cholesterol | 16.72 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pesto
- 2 cups Basil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 clove garlic (crushed)
- 3 tablespoons hot water
- 2 tablespoons Pine nuts
- For the squash
- 2 Butternut squash (halved with seeds scooped out)
- 1 tablespoon 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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