Roasted Butternut Squash with Coconut Curry, Whipped Feta & Pomegranate

Serves 6 | Prep 15 minutes | Cook 30 minutes

Ingredients

  • 1 medium butternut squash, peeled and cut into wedges

  • 2 tbsp olive oil

  • Salt and black pepper

  • ¾ cup MOB Coconut Yellow Curry Sauce

  • 6 oz feta cheese

  • ¼ cup plain Greek yogurt

  • 1 tbsp lemon juice

  • ¼ cup pomegranate seeds

  • ¼ cup chopped pistachios

  • Fresh mint

Instructions

  1. Preheat oven to 425°F.

  2. Toss squash with olive oil, salt and pepper. Roast for 25–30 minutes, flipping halfway through, until golden and tender.

  3. Blend feta, Greek yogurt and lemon juice until smooth.

  4. Warm MOB Coconut Curry Sauce in a small saucepan.

  5. Spread whipped feta onto a serving platter. Arrange roasted squash over the feta.

  6. Drizzle with warm curry sauce and garnish with pomegranate, pistachios and mint.

Serving suggestion: An elegant side for roasted chicken, lamb or a holiday dinner.