Start by opening the butternut in half by cutting it lengthwise.
Using a tablespoon, dig the seed area and remove the seeds and the stringy flesh that surrounds the squash seeds.
Peel the squash and cut into cubes about 2 cm wide.
Peel the garlic and onions. Chop them finely.
In a saucepan, sauté garlic and onions in a little olive oil over medium heat for 2 minutes.
Sauté the squash pieces for 5 minutes over medium heat. Add a little olive oil so the squash doesn’t stick to the saucepan. Season with salt, pepper and add cumin and chili flakes. Mix well.
Add water and cook for 20 minutes over low heat. Once the squash is well cooked, mix until you have a creamy texture. Add a drizzle of lemon juice.
Seed the pomegranate apple. Cut the feta into small pieces.
Finally, serve the velvety in a bowl. Decorate with pomegranate apple seeds. Place a little feta in the middle of the bowl. Add a drizzle of olive oil. Serve hot.