Name: Whole Roasted Butternut Squash with Feta, Pomegranate and Sousame (sesame)
Ingredients: 1 whole butternut squash (halved lengthwise and seeds removed); 2 tablespoons olive oil; 1 tablespoon runny honey; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cumin; 1/4 teaspoon dried thyme; pinch of salt; crumbled feta; pomegranate seeds; toasted sesame seeds

Whole Roasted Butternut Squash with Feta, Pomegranate and Sousame (sesame)

Sweet, caramelised butternut squash roasted with honey and spices, then finished with creamy feta, bursts of pomegranate, and a nutty sprinkle of toasted sesame. A beautiful side dish that’s as simple as it is flavourful.

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Servings: 4 servings

Course: Dinner, Lunch

Ingredients Method

Ingredients

1 whole butternut squash halved lengthwise and seeds removed
2 tablespoons olive oil
1 tablespoon runny honey
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
pinch of salt

To Serve

crumbled feta
pomegranate seeds
toasted sesame seeds

Method

Preheat the oven to 200°C (fan).
Place the halved butternut squash in a baking dish, skin side down and cut side facing up.
In a small bowl, whisk together the olive oil, honey, coriander, cumin, thyme, and salt. Brush evenly over the cut sides of the squash.
Roast for 45-60 minutes, checking from 40 minutes if your squash is on the smaller side. The squash is ready when the flesh is soft and easily pierced with a fork.
Remove from the oven and let cool slightly. Scatter with feta, pomegranate seeds, and toasted sesame before serving.

Whole Roasted Butternut Squash with Feta, Pomegranate and Sousame (sesame)