Roasted Butternut Squash With Burnt Aubergine And P

Name: Roasted Butternut Squash With Burnt Aubergine And Pomegranate Molasses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash small large, I used a pumpkin; 4 tablespoons olive oil; 1 tablespoon pumpkin seeds; 1 tablespoon sunflower seeds I didn't have any; white sesame seeds or 1 tablespoon black; 1 teaspoon nigella black onion se; 1 3/4 tablespoons sliced almonds; 4 1/8 tablespoons basil leaves I didn't have any; sea salt; black pepper; 1 aubergine medium; 5/8 cup Greek yoghurt room temp; 2 tablespoons olive oil I left this out; 1 1/2 teaspoons pomegranate molasses; 3 tablespoons lemon juice; 1 tablespoon flat leaf parsley roughly chopped; 1 garlic clove crushed

Servings: persons

1 butternut squash small large, I used a pumpkin
4 tablespoons olive oil
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds I didn't have any
white sesame seeds or 1 tablespoon black
1 teaspoon nigella black onion se
1 3/4 tablespoons sliced almonds
4 1/8 tablespoons basil leaves I didn't have any
sea salt
black pepper
1 aubergine medium
5/8 cup Greek yoghurt room temp
2 tablespoons olive oil I left this out
1 1/2 teaspoons pomegranate molasses
3 tablespoons lemon juice
1 tablespoon flat leaf parsley roughly chopped
1 garlic clove crushed

1
Preheat oven to 425F. Cut the squash into wedges, 2-3cm thick. Remove the seeds and arrange in a roasting tray, skin side down. Brush with half the oil and season well. Cook for 25-30 minutes until soft and slightly brown.
2
Reduce the oven to 350F. Spread the almonds and seeds on a roasting tray and toast for 8-10 minutes, until lightly browned. Allow to cool.
3
For the sauce, either put the aubergine directly onto a gas hob flame, turning occasionally, for 10-15 minutes, until the skin is dried and cracked and the aubergine smells smoky. You can also do this by putting the aubergine under a hot grill.
4
Scoop the flesh from the aubergine and discard the skin. Drain the flesh in a colander for ten minutes, then chop roughly and combine with the yoghurt, oil, pomegranate molasses, lemon juice, garlic, parsley and season.
5
Arrange the squash on a plate, scatter over the seeds and nuts and serve the dressing alongside. Scatter over the basil and serve.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 butternut squash small large, I used a pumpkin, 4 tablespoons olive oil, 1 tablespoon pumpkin seeds, 1 tablespoon sunflower seeds I didn't have any, and more.

Yes, Roasted Butternut Squash With Burnt Aubergine And Pomegranate Molasses falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Butternut Squash With Burnt Aubergine And Pomegranate Molasses

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions