Click here!
Recipes

Recipes

Butternut squash with pistachio pesto, feta and pomegranate seeds

Butternut squash with pistachio pesto, feta and pomegranate seeds

Finding a show-stopping vegetarian dish is tough if you're not a veggie yourself so try this show-stopping recipe from Sabrina Ghayour's lovely new book, Persiana.

Sabrina writes: "Middle Eastern people often perceive butternut squash as bland. Taking inspiration from an Asian pesto-and-squash dish made by my friend, the chef Tony Singh, I came up with my own Persian pistachio pesto, adding salty crumbled feta cheese and a handful of vibrant pomegranate seeds for a burst of flavour.

The result? It has become one of my most popular supper club dishes of all time and has proven itself to be the dish that converts those who were formerly not the greatest of squash fans."

Serves 2 as a main course or 4 as a side dish

1 large butternut squash, quartered lengthways and deseeded

4 tbsp olive oil

sea salt

freshly ground black pepper

150g (5 1/2oz) feta cheese

100g (3 1/2oz) pomegranate seeds

For the pesto

100g (3 1/2oz) shelled pistachio nuts

70g (2 1/2oz) Parmesan or Grana Padano cheese, chopped into rough chunks

olive oil

1 small bunch of coriander, leaves picked

1 small bunch of parsley, leaves picked

1 small bunch of dill, leaves picked

3 tbsp chilli oil

juice of 1 lemon

In a food processor, blitz the pistachios and cheese together, adding a generous amount of olive oil to slacken the mixture. Put all the herbs into the food processor with a little more olive oil as well as the chilli oil and lemon juice and blitz again, then add a handful of crushed sea salt and give the mixture one last blitz. Taste the pesto, ensuring it has enough salt and acidity, then allow it to rest in the refrigerator until you need it.

Preheat the oven to 200°C/fan 180°C/gas mark 6. Once the oven is hot, rub each wedge of butternut squash with the oil, season generously with sea salt and black pepper and place it on a baking sheet lined with non-stick baking paper. Roast the squash for about 45–50 minutes, or just until the edges have begun to char slightly. You want to blacken the edges a little – this gives them a nice chewy texture. To check the squash to see if it is properly cooked, insert a knife into the flesh – if it slides clean through, the squash is ready. If you feel resistance, return the squash to the oven for a few more minutes.

Serve each wedge of butternut squash on a plate, drizzled generously with the vibrant green pesto. Crumble the feta cheese on top and scatter over the pomegranate seeds to finish.

What to drink: With the punchy, herby pesto you should be looking at a sauvignon blanc or other crisp white wine here. But a dry Provencal rosé would also work really well.

From Persiana by Sabrina Ghayour published by Mitchell Beazley (www.octopusbooks.co.uk) Photo © Liz & Max Haarala Hamilton

 

 

 

If you'd like to subscribe to our free monthly newsletter and be eligible to enter our fabulous prize draws click here or to get notice of posts as they're published click here.

Comments: 2 (Add)

CAPTCHA image
Change image
Fiona Beckett on June 14 2014 at 07:24

Great fan of coriander myself though I know many aren't. You could add a little mint though not as much as the parsley

Emma B on June 13 2014 at 22:49

Other than the coriander*, that sounds blinding. Any suggestions as to an alternative, or just bulk up with more dill & parsley?

*on which I agree with Stephen Fry

Newsletter

Join my mailing list for extra tips and offers.

Subscribe

Get updates

Enter your address to hear of new posts by email.

FacebookPinterestFlickrTwitterLinkedInGoogle+The Guardian
Wine Pros zone

Hot tips and reports for industry professionals & keen amateurs.

Read more

Loading
This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more | Don't show me this again X