Roasted Butternut Squash with Pistachio Pesto, Goat's Cheese and Pomegranate Seeds
Sometimes you eat something for the first time and it changes your life. This is precisely one of those dishes. I made it recently for lunch for a few friends and it's honestly become one of my all time favourite dishes.
I *love* butternut squash in all shapes and forms but this has to be the best one I've tasted yet! The pesto is not your regular version as it is packed with a variety of herbs, pistachio nuts instead of boring old pine nuts and a kick of chilli oil to boot! This richness is then counter-balanced by pops of fresh pomegranate and soft, creamy goat's cheese. I like to serve mine with some simply pan-fried white fish and a handful of spinach but really it works on its own for a lunch or a light supper or with any grilled meat, poultry or fish for the best dinner you've had in ages!
Roasted Butternut Squash with Pistachio Pesto, Goat's Cheese and Pomegranate Seeds
Serves 2 as a main or 4 as a side dish
1 large butternut squash, cut into quarters lengthways
4 tbsp olive oil
sea salt and freshly ground black pepper
150g soft goat's cheese, crumbled
100g pomegranate seeds
For the pesto:
100g shelled pistachio nuts
70g Parmesan/Grana Padano cheese, chopped into rough chunks
olive oil
1 small bunch coriander
1 small bunch parsley
1 tbsp fresh mint
3 tbsp chilli oil (e.g. Perfect Piri Piri)
1 lemon, juice only
sea salt
In a food processor, blitz together the pistachio nuts and cheese, adding a generous amount of olive oil to slacken the mixture. Put all the herbs into the processor along with the chilli oil and lemon juice then blitz again. Add a handful of crushed sea salt and give the mixture one last blitz. Taste the pesto, adjust the seasoning and then allow it to rest in the fridge until you're ready to serve.
Preheat the oven to 200C/180C fan/gas mark 6. Once the oven is hot, rub the squash wedges with the olive oil, season generously with salt and pepper and then place onto a baking tray lined with greaseproof paper. Roast the squash in the oven for 45-50 minutes until soft and starting to char around the edges. To test if the squash is ready, insert a knife into the flesh - if it slides clean through it's done, if there is any resistance, place it back into the oven for a little while longer.
To serve, place the roasted squash onto a plate, drizzle with the pesto and sprinkle over the crumbled goat's cheese and pomegranate seeds.
TIP: This dish works just as well substituting the goat's cheese for feta and the pistachios for your favourite type of nut.
I *love* butternut squash in all shapes and forms but this has to be the best one I've tasted yet! The pesto is not your regular version as it is packed with a variety of herbs, pistachio nuts instead of boring old pine nuts and a kick of chilli oil to boot! This richness is then counter-balanced by pops of fresh pomegranate and soft, creamy goat's cheese. I like to serve mine with some simply pan-fried white fish and a handful of spinach but really it works on its own for a lunch or a light supper or with any grilled meat, poultry or fish for the best dinner you've had in ages!
Roasted Butternut Squash with Pistachio Pesto, Goat's Cheese and Pomegranate Seeds
Serves 2 as a main or 4 as a side dish
1 large butternut squash, cut into quarters lengthways
4 tbsp olive oil
sea salt and freshly ground black pepper
150g soft goat's cheese, crumbled
100g pomegranate seeds
For the pesto:
100g shelled pistachio nuts
70g Parmesan/Grana Padano cheese, chopped into rough chunks
olive oil
1 small bunch coriander
1 small bunch parsley
1 tbsp fresh mint
3 tbsp chilli oil (e.g. Perfect Piri Piri)
1 lemon, juice only
sea salt
In a food processor, blitz together the pistachio nuts and cheese, adding a generous amount of olive oil to slacken the mixture. Put all the herbs into the processor along with the chilli oil and lemon juice then blitz again. Add a handful of crushed sea salt and give the mixture one last blitz. Taste the pesto, adjust the seasoning and then allow it to rest in the fridge until you're ready to serve.
Preheat the oven to 200C/180C fan/gas mark 6. Once the oven is hot, rub the squash wedges with the olive oil, season generously with salt and pepper and then place onto a baking tray lined with greaseproof paper. Roast the squash in the oven for 45-50 minutes until soft and starting to char around the edges. To test if the squash is ready, insert a knife into the flesh - if it slides clean through it's done, if there is any resistance, place it back into the oven for a little while longer.
To serve, place the roasted squash onto a plate, drizzle with the pesto and sprinkle over the crumbled goat's cheese and pomegranate seeds.
TIP: This dish works just as well substituting the goat's cheese for feta and the pistachios for your favourite type of nut.
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