Roasted butternut squash with pesto
Serves 4
Easy
Total time:
See our simple recipe for how to roast butternut squash wedges. Cook with garlic and chilli then top with a homemade sage pesto for a vibrant autumnal side dish
Skip to ingredients
- 1 butternut squashpeeled, 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 sagechopped
- 1 small clove garliccrushed
- 175ml olive oil
- 40g parmesan (or veggie alternative)grated
- a squeeze lemon juice
Nutrition: per serving
- kcal595
- fat57.1g
- saturates9.5g
- carbs12.1g
- sugars5.5g
- fibre3g
- protein6.5g
- salt0.2g
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.
