Filling And Healthy Side Dish
Roast Butternut Squash with Feta and Pomegranate
and pesto
(5 votes)
(5 votes)
Roast Butternut Squash with Feta and Pomegranate - Full of Fall flavors!
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
355
calories
Calories
Healthy, because
Even smarter
Nutritional values
Butternut squash is an abundant source of powerful antioxidants, including vitamin C, vitamin E, and beta-carotene. In addition, the feta provides calcium, protein, and healthy fats.
If you don't have butternut squash,you can use sweet potato or pumpkin.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.8 g | (43 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,733 mg | (43 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pesto
- 2 cups Basil
- 2 Tbsps extra virgin olive oil
- 1 Tbsp lemon juice
- 1 clove garlic cloves (crushed)
- 3 Tbsps hot water
- 2 Tbsps Pine nuts
- For the squash
- 2 Butternut squash (halved with seeds scooped out)
- 1 Tbsp olive oil
- ½ cup Pomegranate seed
- ½ cup reduced-fat Feta (crumbled)
- salt
- freshly ground peppers
Preparation steps
1.
For the pesto: Combine all the ingredients in a food processor or blender and blend until smooth. Adjust the seasoning to taste, and then cover and chill.
2.
For the squash: Preheat the oven to 350°F. Arrange the squash in the base of a roasting dish. Drizzle with oil and sprinkle with salt and pepper, and the pomegranate seeds.
3.
Roast for 45 - 55 minutes until the squash is tender. Remove from the oven and brush the pomegranate seeds off the squash.
4.
Sit the squash on a serving platter and top with the pesto, feta, and dried pomegranate seeds before serving.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
