Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Roasted butternut squash with pesto
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 butternut squash, peeled, deseeded and cut into wedges
- 3 cloves garlic
- a good pinch dried chilli flakes
- a good pinch cumin seeds
- 2 tbsp olive oil
SAGE PESTO
- 25g pine nuts 25g
- 40g sage, chopped
- 1 small clove garlic, crushed
- 175ml olive oil
- 40g parmesan (or veggie alternative), grated
- a squeeze lemon juice
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.
