Roast Squash with Feta and Pomegranate

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Average: 5 (5 votes)
(5 votes)
Roast Squash with Feta and Pomegranate
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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)
Calorie381 kcal(18 %)
Protein9.53 g(10 %)
Fat17.59 g(15 %)
Carbohydrates65.1 g(43 %)
Sugar added0 g(0 %)
Roughage12.5 g(42 %)
Vitamin A1,208.68 mg(151,085 %)
Vitamin D0.08 μg(0 %)
Vitamin E0.33 mg(3 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.21 mg(10 %)
Vitamin B₆0.14 mg(10 %)
Folate28.71 μg(10 %)
Pantothenic acid0.31 mg(5 %)
Biotin0.45 μg(1 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C103.65 mg(109 %)
Potassium132.22 mg(3 %)
Calcium347.44 mg(35 %)
Magnesium20.04 mg(7 %)
Iron3.06 mg(20 %)
Zinc0.8 mg(10 %)
Saturated fatty acids4.84 g
Cholesterol16.72 mg

Ingredients

for
4
For the pesto
2 cups
2 tablespoons
extra virgin olive oil
1 tablespoon
1 clove
garlic (crushed)
3 tablespoons
hot water
2 tablespoons
For the squash
2
Butternut squash (halved with seeds scooped out)
1 tablespoon
½ cup
½ cup
reduced-fat Feta (crumbled)
freshly ground peppers
How healthy are the main ingredients?
Basilolive oilgarlicPine nutsButternut squasholive oil

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.