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Baked Butternut Squash with Pomegranate Seeds

Baked Butternut Squash with Pomegranate Seeds

Looking for new gluten-free dishes? Try this baked butternut squash with pomegranate seeds recipe, it's easy to prepare and very tasty.

06 August, 2018
Average: 2.4 (5 votes)

Dietary Consideration

serves for


total time

1 HR 10 MIN


100 g, leaves
Extra virgin olive oil
2 tbsp
Lemon juice
1 tbsp
1 clove, crushed
3 tbsp
Pine nuts
2 tbsp
Butternut squash
2, halved with seeds scooped out
Olive oil
1 tbsp
75 g, seeds
Feta cheese
75 g, reduced-fat, crumbled
black, freshly ground


Baked Butternut Squash with Pomegranate Seeds

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.

For the squash

  • Preheat the oven to 180°C (160° fan)  | gas 4.
  • Arrange the squash in the base of a roasting dish.
  • Drizzle with oil and sprinkle with salt and pepper, and the pomegranate seeds.
  • Roast for 45 - 55 minutes until the squash is tender.
  • Remove from the oven and brush the pomegranate seeds off the squash.
  • Sit the squash on a serving platter and top with the pesto, feta, and dried pomegranate seeds before serving.

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