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Butternut Squash with Sage & Walnut Pesto
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4 serving
Prep time:
Cook time:
Serves: 4
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.
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Ingredients
- 2 butternut squash, halved, peeled, deseeded and sliced into 2-3cm pieces
- 7 tbsp olive oil (2tbsp for the butternut squash, 5tbsp for the pesto)
- 1 tsp honey
- 1 tsp salt
- ½ tsp chilli powder
- 1 red onion, cut into wedges
- 150g feta
- 10g fresh parsley, chopped, for the pesto
- 3 tbsp fresh sage, chopped, for the pesto
- 1 clove garlic, chopped, for the pesto
- 75g walnuts, for the pesto
- 50g parmesan, grated, 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.
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