Ingredients

• 1 whole butternut squash
• 1 red onion
• 100g pine nuts
• 100g pomegranate seeds
• 60g feta
• 1tsp salt
• 1tsp pepper
• 4 garlic cloves

 Method

1. Roast the butternut squash and red onions with salt, pepper, garlic and olive oil.
2. Cook until soft but caramelised at the edges.
3. Lightly toast pine nuts in a pan and put to one side to cool.
4. Transfer everything to a bowl and sprinkle with feta and pomegranate seeds.