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Roasted Squash with Pomegranate and Almonds

Course Side Dish
Keyword almonds, balsamic, Butternut squash, easy, lemon, pomegranate, roasted vegetables
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4


  • 1 medium butternut squash
  • ½ pomegranate
  • 1 tbsp balsamic vinegar/glaze
  • 3 tbsp flaked almonds
  • 3 tbsp olive oil
  • 15 g goats cheese
  • 1 lemon
  • fresh mint


  • Cut the squash in half. Scoop out the seeds with a spoon and discard. Now cut the squash into 1cm slices. Spread onto a baking tray and drizzle with oil. Place in the oven at 200°C for 30 minutes.
  • While the squash cooks, de-seed half a pomegranate. I find it easiest just to peel off hte flesh and pop the seeds out with my fingers.
  • Place the almond flakes in a dry frying pan or wok. Toast on a high heat for a few minutes, until slightly browned. Shake the pan every few seconds to toss the almonds so they don't burn.
  • After 30 minutes, check on your squash. It needs to be caramalised and browned - if it doesn't look finished, leave in the oven for another 10 minutes or so. Once it is done, take out of the oven and transfer into a dish.
  • For the garnish, sprinkle on the almonds and some pomegranate seeds. Carefully drizzle a little oil and balsamic vinegar over the top, and squeeze some lemon juice on too. Grate a little goats cheese on and leave to soften, and finish off with a sprig of fresh mint. Now eat and enjoy!