Roasted Butternut Squash and Beetroot with Pistachio Pesto, Feta and Pomegranate Seeds

CHILLI AND MINT(1)
Adrienne C.: "Tasty! I used up some previously homemade pesto a…" Read More
16Ingredients
70Minutes
650Calories

Ingredients

US|METRIC
  • 1 butternut squash (halved and then chopped into about 6 large pieces, skin left on)
  • 4 beetroot (gently cleaned, be careful not to damage the skin kept whole and stems left intact)
  • 4 tablespoons olive oil
  • sea salt
  • freshly ground black pepper
  • 150 grams feta cheese
  • 100 grams pomegranate seeds
  • 100 grams pistachio nuts (shelled)
  • 70 grams Parmesan (chopped into rough chunks)
  • olive oil
  • 1 handful fresh coriander
  • 1 handful fresh dill
  • 1 handful fresh parsley
  • 2 tablespoons chilli oil
  • 1 lemon
  • sea salt
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    NutritionView More

    650Calories
    Sodium48% DV1160mg
    Fat75% DV49g
    Protein39% DV20g
    Carbs13% DV39g
    Fiber40% DV10g
    Calories650Calories from Fat440
    % DAILY VALUE
    Total Fat49g75%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol45mg15%
    Sodium1160mg48%
    Potassium1120mg32%
    Protein20g39%
    Calories from Fat440
    % DAILY VALUE
    Total Carbohydrate39g13%
    Dietary Fiber10g40%
    Sugars15g30%
    Vitamin A270%
    Vitamin C110%
    Calcium50%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Adrienne C. 3 years ago
    Tasty! I used up some previously homemade pesto and needed to half the beetroot for cooking, plus cook for longer.

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