Roasted Butternut Squash With Burnt Aubergine And Pomegranate Molasses Recipe

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.

No additional tips available.

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

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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.

Roasted Butternut Squash With Burnt Aubergine And Pomegranate Molasses

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