Roasted Butternut Squash with pistachio pesto
This Persian inspired roasted butternut squash is stuffed with a grain mixture and served with pistachio pesto, pomegranate, pine nuts & feta. A delicious, hearty autumn/ fall recipe! Perfect as a vegetarian thanksgiving recipe or even for christmas!
Ingredients
For the Roasted Butternut Squash:
- 1 Butternut Squash
- Oil
- Garlic Powder
- Smoked Paprika optional
- Salt
- Pomegranate
- Pine Nuts
- Pesto If using shop-bought
- Feta or crumbly cheese of choice
- Grains of your choice around 80g ( pearl barley, wheat, cous cous, grain medley etc.)
- Vegetable Stock tablet
- Baby Spinach small handful
For The Pistachio Pesto:
- 100 g Pistachios unsalted
- 70 g Vegetarian Parmesan
- 1 Small bunch Parsley
- 1 Small bunch Basil
- Garlic paste to taste ( or fresh garlic)
- chilli flakes
- olive oil
- 1/2-1 lemon juice ( optional)
Instructions
- Preheat the oven to 180C and prepare the butternut squash for roasting. To do this, wash the butternut squash before chopping it in half ( or quarters if using for four portions) .
- Scoop out the pulpy flesh and seeds and then score with a knife.
- Lightly oil the butternut squash flesh and season with salt, garlic powder and smoked paprika, as wanted.*
- Place onto a lined baking sheet and pop in the oven for between 40-50 minutes, till the flesh is tender. To test this simply prod with a sharp knife.**
- Meanwhile, prepare your grains of choice according to the packet instructions, using a vegetable stock tablet for extra flavour. Once cooked, stir in some shopped baby spinach.
- If using homemade pistachio pesto then this can also be prepared now. Begin by blending the pistachios and cheese together with a little oil. Then place all the herbs into the blender with a little more oil and the lemon juice, if using***. check the taste and season/add more oil if necessary, till a smooth pesto.
- Once the butternut squash is cooked, it's time to assemble. Simply scoop the grains into the butternut squash, top with a drizzle of pesto, some pine nuts, pomegranate and feta ( or crumbly cheese of your choice****).
Notes
* For an even creamier bake, in the last ten minutes of baking add a small dollop of butter ( Naturli vegan spread works great as a vegan option!) or you can simply omit the coconut oil altogether and use butter instead.
** Cooking times can vary depending on the size of the squash so it may take up to 10 minutes extra.
*** This is up to taste, as some people prefer without and it's not 100% necessary, although it does keep the pesto a beautiful green colour for longer.
**** I actually used a Vegan feta alternative that I'm obsessed with at the mometn as it's not as 'salty' as regular feta, which I prefer.
This recipe can be used as two or four portions. If using a quarter as a portion, I love to serve it alongside a simple salad.