Roasted Butternut Squash Ottolenghi

Heat the oven to 425 F. Poke a bunch of holes in the butternut squash with a fork. Put it in the microwave and heat for 5 minutes. Remove it from the microwave, let it cool then slice in half. Scoop out the seeds and slice the squash top to bottom into 12 long wedges.

Put the wedges onto a rimmed cookie sheet. Drizzle half of the olive oil over the squash and rub the olive oil into the squash with your hands to coat all sides of the wedges. Generously season all sides of the wedges with salt and pepper. Stand the squash up so the peel-side is facing down on the pan and roast for 30 to 40 minutes until the squash is fork tender and has begun to caramelize around the edges. Remove pan from oven.

Remove the butternut squash from the cookie sheet and set it aside. Reduce the oven heat to 350 F. Put the pumpkin seeds, sunflower seeds and almonds on the cookie sheet and toss them in the remaining oil. Put the pan into the oven and toast them for 10 minutes, stirring halfway through. Remove from oven.

Serve squash wedges on a platter, scatter with basil leaves, toasted nuts and seeds and pomegranate arils. Serve!

Recipe slightly adapted from Ottolenghi: The Cookbook.