Butternut squash with pistachio pesto and feta

STEP BY STEP

Let's make something delicious.

1. 01

   Use a hand blender to blend the pistachios, Parmesan and approx. 100 ml olive oil into a pesto. Roughly chop the coriander and parsley and add to the pesto. Add olive oil and the juice of the lemon, then season with salt, pepper and chilli flakes. Refrigerate the pesto until needed.

2. 02

   Preheat the oven to 200 °C fan. Cut the butternut squash lengthways into 4 slices and remove the seeds.

3. 03

   Brush the squash slices with olive oil, place on a baking tray lined with baking parchment and season generously with salt and pepper. Roast in the preheated oven at 200 °C fan for approx. 45 to 50 minutes, until soft.

4. 04

   Once the squash slices are soft and the edges are slightly blackened, remove from the oven, place on plates and spread the pesto over them.

5. 05

   Crumble the feta over the squash and scatter over the pomegranate seeds. Serve immediately.