How to re-create this recipe
(Serves 4-6)
Ingredients:
- 1 Large Butternut Squash
- 1.5 Tbsp of Zahtar Seasoning
- About 4 oz of crumpled Feta Cheese
- 1/2 a Tsp of Red Pepper Flakes
- 2 Tbsp’s of Roasted Pumpkin Seeds
- 1 Tbsp of Fresh Mint Leaves (sliced thinly)
- Pomegranate Molasses for drizzling
- 2 Tbsp of Olive Oil
- Salt to taste
Putting it together:
- Line a sheet-tray with parchment paper and pre-heat your Oven to 400 degrees Fahrenheit.
- Peel the outside of your Butternut Squash and cube it into about 1 inch size pieces. Place them on the sheet tray, coat them in Olive Oil , the Zahtar Seasoning, Red Pepper Flakes and a generous amount of Salt. Roast them for 30 minutes (tossing once midway through).
- Once cooked, place them on a nice serving platter and crumple the Feta Cheese on top. Garnish with the Pumpkin seeds, Mint Leaves and drizzle as much Pomegranate Molasses as you would like.
Nourishment for your body: Butternut Squash is filled with nutritional goodness! It has calcium, magnesium, phosphorus, Vitamins A and C and contains more Potassium then a Banana (if eating 1 cup worth). Feta Cheese is lower in fat and calories and contains more calcium and B Vitamins then other cheeses.
Tips when cooking: I was inspired to make this recipe from my trips to the Mediterranean. Particularly, Israel and most recently Greece. Zahtar seasoning is popular in Israel and you can find it frequently on Baked Breads. It is a blend of Hyssop, Sesame Seeds, Chickpea powder, Coriander and Salt. Israel is such a melting pot of cuisines and cultures. Pomegranate Molasses is a popular condiment that is used across several Middleeastern cuisines. It is is a wonderful condiment to have in your kitchen. I always keep a bottle of it in my fridge. You can always find it in a Middle eastern grocery store. These days you can find it in the ethnic aisle of your large supermarket. I like to drizzle Pomegranate Molasses on any type of meat I am making. Feta Cheese originated in Greece and is the most widely used cheese across the country. It is sharp, tangy and has a creamy mouthfeel. It is made from Sheep and Goat milk. It is a wonderful cheese to crumple on roasted potatoes, omelettes, salads, etc… With the holidays around the corner, this side dish will be a crowd pleaser.