Roasted Butternut Squash and Beetroot with Pistachio Pesto, Feta and Pomegranate Seeds from Persiana
chilli and mint
chilli and mint
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Ingredients

  • 1 butternut squash
  • 6 large pieces
  • 4 beetroot
  • 4 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • 150 g feta cheese
  • 100 g pomegranate seeds
  • 100 g shelled pistachio nuts
  • 70 g parmesan
  • olive oil
  • 1 handful of fresh coriander
  • 1 handful of fresh dill
  • 1 handful of fresh parsley
  • 2 tbsp chilli
  • 1 lemon
  • sea salt
  • 180 degrees
  • 200 degrees

Instructions

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