For the butternut squash:
1 butternut squash
Handful of cherry tomatoes
Half a red onion
1 red pepper
Half a small courgette
Handful of pomegranate seeds
Handful of crumbled feta
Handful of pistachio nuts
Pinch of sea salt
For the dressing:
Large swig of olive oil
Tablespoon of balsamic
Tablespoon of soy (or coconut amino acid – gluten free alternative)
Pinch of chilli flakes
Preheat the oven to 190°c and slice the butternut squash, lengthwise, into 4 pieces. Remove the seeds but leave the skin on. Keep the seeds.
Rub the butternut squash with olive oil and sprinkle on some salt and pepper. Roast for 45 minutes or until soft.
In the meantime, slice the courgette, onion and pepper into small slices. Chuck these ingredients into a small roasting pan with the cherry tomatoes and a slug of olive oil, salt and pepper and then roast for around 25 minutes.
5 minutes before the veg is ready, roast the pistachio nuts and butternut squash seeds in some coconut oil with a little bit of salt.
For the dressing, mix together the olive oil, soy, balsamic and chill flakes and put aside until the butternut squash is ready.
Scoop the courgette/pepper mix into the round parts of the butternut squash. Sprinkle the feta cheese, pomegranate seeds, butternut squash seeds and pistachio nuts over the butternut squash then drizzle with the dressing to serve.