Roast squash with pomegranate

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Roast squash with pomegranate seeds and crumbled cheese

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

50 minutes

Serves 4

Charlie Farrant

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.

Charlie Farrant

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

CALORIES: 161

FAT: 2.1g

5 A DAY: 2

SALT: 0.2g

SUGAR: 4.3g

Method

  1. Preheat the oven to 200ºC/Fan 180ºC.
  2. 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.
  3. Roast for 45 minutes, turning halfway. Remove from the oven and top with crumbled feta, pomegranate and coriander.

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Mix leftovers with rocket, cucumber and chickpeas, drizzled with tahini and yoghurt for a delicious salad


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