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Roasted Butternut Squash with Herby Pomegranate Pilaf and Shredded Mozzarella

Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
94 kcal
Protein
: 
undefinedundefined protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

grams

Bulgur Wheat

unit(s)

Spring Onion

unit(s)

Butternut Squash

pot(s)

Ground Coriander

ball(s)

Mozzarella

(Contains: Milk)

bunch(es)

Flat Leaf Parsley

unit(s)

Lemon

grams

Pomegranate Seeds

sachet(s)

Vegetable Stock Powder

unit(s)

Cucumber

(May contain traces of: Celery)

bunch(es)

Mint

Not included in your delivery

1.5 tbsp

Olive Oil

200 milliliter(s)

Water for the Stock

Energy (kJ)395 kJ
Energy (kcal)94 kcal
Fat6 g
of which saturates0.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pre-heat your oven to 220 degrees. Chop the top and bottom off the squash, then cut it in half lengthways and scrape out the seeds with a spoon. Cut into 1cm wide slices (no need to peel the squash!). Pop your squash on a large baking tray and sprinkle on the ground coriander, a drizzle of oil, pinch of salt and grind of black pepper. Place in your oven to cook for 25-30 mins, or until soft. Turn half way through to make sure they cook evenly.

2

While your squash is roasting you can get on with everything else! Bring a pot of water (the amount is specified in the list above) to boil on high heat. Add the vegetable stock pot and bulgur wheat to your pot and stir to combine. Remove from the heat, cover with a lid or plate and leave for 10 mins (the bulgur wheat will absorb all of your stock as it cooks). Once cooked, remove the lid and use a fork to fluff your bulgur wheat.

3

Remove the root form the spring onions and then finely chop. Separate the leaves from the stems of the mint and roughly chop the leaves. Repeat with the flat leaf parsley. Discard all stems. Juice the lemon. Chop the top and bottom off your cucumber, then cut it in half lengthways. Cut each half into four long strips and then chop into 1cm cubes (roughly!).

4

In a large mixing bowl, combine your bulgur, spring onions, mint, parsley, cucumber, lemon juice, olive oil (the amount is specified in the ingredients list) and pomegranate seeds. Taste and season well with a generous pinch of salt and a good grind of pepper.

5

Use your hands to roughly tear the mozzarella into bite sized pieces.

6

Serve your roasted butternut slices on your herby, pomegranate pilaf and top with the mozzarella. Enjoy!

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