Filling And Healthy Side Dish
Roast Squash with Feta and Pomegranate
with pesto
(5 votes)
(5 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Healthy, because
Even smarter
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.
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 cloves (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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