Roasted Butternut Squash Wedges Recipe with Sage Pesto

Roasted butternut squash wedges with sage pesto

  • serves 4
  • Easy

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



  • 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


  • 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.

*This recipe is gluten-free according to industry standards

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Nutritional Information

  • Kcals 595
  • Fat 57.1g
  • Saturates 9.5g
  • Carbs 12.1g
  • Sugars 5.5g
  • Fibre 3g
  • Protein 6.5g
  • Salt 0.2g