Oven Roasted Butternut Squash with Chickpeas, Feta and Pomegranate

One of the things that make autumn awesome despite the rainy gloomy weather and shorter days are pumpkins! Not just pumpkins but butternut squash to be precise. I just can’t get enough of it. Oven roasting it with a spoon of ghee is my favourite way to eat it. Sometimes I have it simply sprinkled with some sea salt and sometimes I make fillings like the one below. Chickpeas, feta, pomegranate and cilantro is a perfect combo – last time I made the squash I also added a big spoon of homemade hummus on the bottom before I filled it in, if you’re a hummus fan, you might want to do the same!

Needed for 2:
1 butternut squash
2 teaspoons ghee (or butter)
50 g feta, crumbled
4 tablespoons of chickpeas
1 tablespoon pomegranate seeds
1 tablespoon chopped cilantro
salt
2 tablespoons homemade hummus (alternative)

This is how you make the squash:
Preheat oven to 200°C. Cut the butternut squash in half and scoop out the stones. Line the baking sheet with parchment paper and place the squash on it. Put 1 tsp ghee in the hole of each half. Bake for 40-50 minutes until the squash is cooked (use a wooden stick to check if it’s soft inside). Remove the pumpkin halves from the oven.

In a small bowl, mix feta, chickpeas, pomegranate seeds and cilantro. Season to taste with salt. Fill the squash halves with hummus (alternative) and then the mixture and serve immediately!