Butternut Squash with Sage & Walnut Pesto
By OcadoLife
Published on 17 January 2022
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 course. We suggest serving alongside wild rice and a green salad.Time and servings
45 minsTotal time
4Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 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
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.Step 2
Roast for 15 mins, turn over and roast for an extra 10-15 mins until caramelised and softened.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.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.