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Butternut squash with Persian Pistachio Pesto, Feta and Pomegranate Seeds

Chrisby Chris, 5 yr ago in Recipes
Comments | Tags: recipe, pomegranate, squash

Beautifully fragrantI bought some beautiful, fresh dill at the wholesale market - it was just calling to me aromatically and I couldn't resist - so I have done a little research and found this beautiful sounding recipe on the BBC Food website which also makes use of butternut squash which is another favourite at the moment. (This is the true season for winter squash and I am sure that one of our lovely crown prince squashes would serve just as well if not better!)  

Unfortunately we don't stock Pomegranate seed (arils or anardana), however  you will notice that they are used simply as a garnish to the dish.  We do stock beautiful fresh pomegranates at the moment and I have a feeling that a few jewels of fresh pomegranate would make a fabulous garnish - but obviously I haven't tested it so the risk (if there be any) is yours!


For the butternut squash

  • 1 large butternut squash, quartered lengthways (skin-on) and seeds
  • removed
  • 4 tbsp olive oil
  • sea salt and freshly ground black pepper
  • 150g/5½oz feta
  • 100g/3½oz pomegranate seeds

For the pesto

  • 100g/3½oz shelled pistachio nuts
  • 70g/2¼oz parmesan, chopped into rough chunks
  • 100ml/3½fl oz olive oil
  • 1 small bunch fresh coriander
  • 1 small bunch fresh parsley
  • 1 small bunch fresh dill
  • 1 hot red chilli or 1 tbsp chilli oil (optional)
  • 1 lemon, juice only
  • 2 tsp sea salt


Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment.

For the butternut squash

  1. Rub each wedge of butternut squash with oil and season generously with sea salt and black pepper. Place on the lined baking tray.
  2. Roast the squash for about 45-50 minutes, just until the edges have begun to brown slightly (you want to blacken the edges a little to give them a nice chewy texture). Check the squash is cooked by inserting a knife - if it slides in easily the squash is cooked.

Butternut squash, fresh dill, pistachios and pomegranates

For the pesto

  1. Place the pistachios and parmesan cheese in a food processor. Pulse to break them into small pieces and add enough olive oil to slacken the mixture to your desired consistency (you may not need all the oil).
  2. Add all the herbs, the chilli (if using) and lemon juice. Pulse again to combine the herbs and add a little more olive oil.
  3. Season generously with sea salt and give the mixture one last pulse.
  4. Taste the pesto, to make sure it has enough salt and acidity, and allow it to rest in the fridge until you need it.
  5. To serve, serve the butternut squash on plates, drizzled generously with the pesto. Crumble your feta over the top and scatter some pomegranate seeds over to finish.

preparation time: less than 30 mins
cooking time: 30 mins to 1 hour
Serves 4
By Sabrina Ghayour
From Saturday Kitchen

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