Serves 4 · 45 minutes
Ingredients
- 1 large butternut squash, cut into wedges
- 3 tbsp olive oil
- 1 tsp Urfa chilli flakes
- 150g feta
- Seeds from ½ pomegranate
- 1 tbsp pomegranate molasses
- 1 tbsp lemon juice
- A handful of mint leaves
Method
- Heat the oven to 220°C (200°C fan). Toss the squash with the oil, chilli, salt and pepper and roast for 35 minutes, turning once.
- Whisk the molasses with the lemon juice and a tablespoon of oil.
- Arrange the squash on a platter, crumble over the feta, scatter with pomegranate seeds and mint and drizzle with the dressing.
