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  • Recipes
  • Butternut Squash with Sage & Walnut Pesto
Butternut Squash with Sage & Walnut Pesto

By OcadoLife
Caramalised butternut squash is paired beautifully with a freshly made walnut pesto, served with handfuls of crumbled tangy feta. Filled with warm autumnal flavours, this veg-packed dish can work as a side or main…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 7 tbsp of olive oil(2tbsp for the butternut squash, 5tbsp for the pesto)
  • 2 butternut squash, halved, peeled, deseeded and sliced into 2-3cm pieces
  • 1 tsp of honey
  • 1 tsp of salt
  • 0.5 tsp of chilli powder
  • 1 red onion, cut into wedges
  • 150 g of feta
  • 10 g of fresh parsley, chopped, for the pesto
  • 1 clove of garlic, chopped, for the pesto
  • 75 g of walnuts, for the pesto
  • 50 g of parmesan, grated, for the pesto
  • 3 tbsp of fresh sage, chopped, for the pesto

Method

4 steps

  1. Step 1

    Preheat oven to 220°C/fan 200°C /gas 7 and line a baking tray with parchment. In a large bowl, toss the squash with the oil, honey, salt, chilli and onion. Lay out on the baking sheet.

  2. Step 2

    Roast for 15 mins, turn over and roast for an extra 10-15 mins until caramelised and softened.

  3. Step 3

    While the squash roasts, make the pesto: blend the parsley, sage and garlic in a food processor, add the walnuts, season and pulse. Next add the oil and parmesan and pulse to combine.

  4. Step 4

    When the squash is ready, spread over the pesto and crumble the feta on top. Serve with wild rice and a green salad.