My recipe is really easy peasy, quick to prepare, low carb, vegetarian and perfect as an after-work dinner.
Preheat the oven to 200°.
Cut butternut squash lengthwise in half, remove seeds and peel by using a sharp peeler.
Place squash halves with cut side down on a cutting board.
Lay a chopstick or wooden spoon on eather side of the butternut squash and use a sharp knife to cut the squash a la Hasselback.
Transfer squash halves on a baking sheet lined with parchment paper, brush with olive oil on both sides even the space between each slice, and season with salt and pepper.
Roast in the preheated oven for 45 minutes.
In the meantime prepare the pistachio pesto, find the recipe here.
Remove butternut squash from oven, place one half on each plate and spread with pistachio pesto.
Crumble with feta cheese and top with pomegranate seeds.
Serve immediately.