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Roasted Butternut Squash and Beetroot with Pistachio Pesto, Feta and Pomegranate Seeds
CHILLI AND MINT16Ingredients
70Minutes
650Calories
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Ingredients
US|METRIC
4 SERVINGS
- 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 Tbsp. 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 Tbsp. chilli oil
- 1 lemon
- sea salt
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NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat440 |
| % DAILY VALUE |
| Total Fat49g75% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium1160mg48% |
| Potassium1120mg32% |
| Protein20g |
| Calories from Fat440 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber10g40% |
| Sugars15g |
| 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.
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