Green, orange and red

0 from 0 votes
Recipe by Damaris Beems Course: MainsCuisine: Arabic




Cooking time


Total time



I say it repeatedly when it comes to squash, but squash and me are no friends by nature. But what’s so nice about squash is that it can pleasantly surprise you. And then suddenly I turn into the biggest fan, because it can have it all: colour, different tastes and crispiness.


  • 2 2 squash

  • 100 gram 100 pistachio nuts

  • 30 gram 30 pine nuts

  • 30 gram 30 almonds

  • 1 bouquet 1 fresh coriander and fresh parsley

  • 0,5 bouquet 0,5 fresh dill

  • 3 cloves 3 garlic

  • 1 1 red chili pepper

  • 1 1 lemon (juice)

  • 1 1 pomegranate

  • olive oil

  • salt and pepper


  • Preheat the oven at 200 degrees. Cut the squash in two halves. Take out the seeds. Bring generously olive oil onto the squash and sea salt and ground pepper. Place it on a platter and heat it in the oven for an hour until it’s done and soft.
  • Add the pistachio nuts, the pine nuts, the almonds, the olive oil, salt and pepper in a blender of food processor and turn it into a nice home-made pesto. Add the herbs, the red pepper and the garlic and blend again. Squeeze the lemon and add the juice as well. Make sure it stays somewhat crispy. Taste yourself if it needs some more of one or the other ingredient.
  • Take the squash out of the oven when it’s done. Place it on a nice platter and bring on the pesto.
  • Cut the pomegranate in two, keep one of the halves with the open side facing down and hit hard on top of it. The seeds will fall out easily on top of the squash and the pesto.

We bring vegan cooking to the next level

Tag on Instagram and hashtag it #webringvegancookingtothenextlevel

We bring vegan cooking to the next level

Follow us @a-la-damaris on Pinterest

We bring vegan cooking to the next level

Follow us on Facebook


Submit a Comment