Roasted stuffed squash with herby pistachio salsa

Ingredients

• 1 butternut squash (about 750g)
• 1 tbsp olive oil
• 3 garlic cloves, unpeeled
• large knob of butter
• 2 small onions, thinly sliced
• 2 tbsp red wine vinegar
• large pinch of allspice
• 150g basmati rice
• 75g pomegranate seeds
• 150g vegetarian feta, crumbled
• 75g pistachios, finely chopped
• 100ml extra virgin olive oil
• ½ small bunch of dill, finely chopped
• small bunch of parsley, finely chopped
• 1 large green chilli, thinly sliced
• 1 lemon, juiced

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