Filling And Healthy Side Dish

Roast Squash with Feta and Pomegranate

with pesto
5
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

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. 

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
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.