- 1 whole butternut squash
- 1 red onion
- 100g pine nuts
- 100g pomegranate seeds
- 60g feta
- 1tsp salt
- 1tsp pepper
- 4 garlic cloves
- Roast the butternut squash and red onions with salt, pepper, garlic and olive oil.
- Cook until soft but caramelised at the edges.
- Lightly toast pine nuts in a pan and put to one side to cool.
- Transfer everything to a bowl and sprinkle with feta and pomegranate seeds.