Roasted butternut squash salad with parsley and za’atar

Serves 4 to 6


  • 1kg or so butternut squash, peeled and seeded
  • 0.25 cup olive oil
  • salt and pepper
  • 1 teaspoon za’atar spice
  • 1 small shallot, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons honey – quite sweet anyway, so probably can cut back on this
  • 3/4 cup fresh parsley leaves
  • 1/3 cup pumpkin seeds
  • 1/2 cup pomegranate seeds


Adjust oven rack to lowest position and heat oven to 230C. Toss squash with 1 tablespoon olive oil in bowl and season with salt and pepper; lay squash in single layer on rimmed baking sheet and roast until well browned and tender – 30 to 35 mins – stirring half way through; remove squash from oven, sprinkle with za’atar and let cool for 15 mins.

Whisk shallot. lemon juice, honey and 0.25 teaspoon salt in a large bowl; drizzle in remaining olive oil; add squash, parsley and seeds and toss gently to combine; arrange on platter and sprinkle on pomegranate seeds.


One comment

  1. Great recipe for looks and also easy to prepare in advance; tastes good as well. Haven’t bothered with the seeds but probably good with them; also maybe a little too much oil or honey but you can’t really go wrong.


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