Sabrina Ghayour Butternut squash with Persian pistachio pesto, feta and pomegranate seeds on Saturday Kitchen.

Sabrina says: “Big chunks of butternut squash are roasted until the edges are nicely caramelised and then topped with a pistachio pesto, feta and pomegranate seeds.”

The ingredients for the butternut squash: 1 large butternut squash, quartered lengthways (skin-on) and seeds removed, 4 tbsp olive oil, sea salt and freshly ground black pepper, 150g feta and 100g pomegranate seeds.

For the pesto: 375g shelled pistachio nuts, 35g parmesan, chopped into rough chunks, 100ml olive oil, ½ small bunch fresh coriander, ½ small bunch fresh parsley, ½ small bunch fresh dill, 1 hot red chilli or 1 tbsp chilli oil (optional), ½ lemon, juice only are 2 tsp sea salt.