Roast squash with pomegranate

With juicy pomegranate and tangy coriander, this side will enhance any roast

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50 minutes
Serves 4
2 of 5 a day

Nutrition: Per serving

Kcal161
Fat2.1g
Salt0.2g
Sugar4.3g

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Fragrant squash and crumbly feta combine to make this a perfect side dish to serve alongside meat or a vegetarian main dish. You could use butternut squash or pumpkin if you can’t find acorn or sweet dumpling squash.

Ingredients

1 acorn or sweet dumpling squash, about 1.2kg
1 teaspoon vegetable oil
Freshly ground black pepper
20g feta cheese, finely crumbled
50g pomegranate seeds
Small handful fresh coriander

Method

Preheat the oven to 200ºC/Fan 180ºC.
Cut the squash into wedges about 1 inch thick and arrange in a single layer on a large baking sheet. Drizzle with oil, season with pepper and toss to coat the squash evenly.
Roast for 45 minutes, turning halfway. Remove from the oven and top with crumbled feta, pomegranate and coriander.

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