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Roasted butternut squash wedges with sage pesto

Name: Roasted butternut squash wedges with sage pesto
Total time: 1 h
Ingredients: butternut squash 1, peeled, deseeded and cut into wedges; garlic 3 cloves; dried chilli flakes a good pinch; cumin seeds a good pinch; olive oil 2 tbsp; pine nuts 25g 25g; sage 40g, chopped; garlic 1 small clove, crushed; olive oil 175ml; parmesan (or veggie alternative) 40g, grated; lemon juice a squeeze

1 hour
serves 4
Easy

Roast squash in garlic and chilli then top with a herby homemade pesto for an vibrant autumnal side dish

By Adam Bush

Published: October 12, 2019 at 4:15 pm

Ingredients

butternut squash 1, peeled, deseeded and cut into wedges
garlic 3 cloves
dried chilli flakes a good pinch
cumin seeds a good pinch
olive oil 2 tbsp

SAGE PESTO

pine nuts 25g 25g
sage 40g, chopped
garlic 1 small clove, crushed
olive oil 175ml
parmesan (or veggie alternative) 40g, grated
lemon juice a squeeze

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Put the squash wedges onto a large baking tray with the garlic cloves, chilli and cumin, drizzle over the olive oil, season and toss really well. Roast for 45 minutes, flipping the wedges halfway, until golden, lightly charred and cooked through.
Step 2

To make the pesto, cook the pine nuts in a dry frying pan for 1-2 minutes until golden. Tip out into a food processor and cool. Add the sage, garlic and olive oil, and pulse until chunky. Stir in the parmesan, lemon juice and some seasoning. Spoon the pesto over the wedges to serve.