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Make our pesto-roasted butternut squash recipe, which is packed with plenty of flavour and will get the whole family well on their way to getting their 5 a day. This easy roasted butternut squash is perfect for sharing. This recipe serves 4 and will take around 1hr and 15 mins. Each portion works out at only 364 calories per serving - making it an ideal low calorie meals (opens in new tab). The whole family are going to love tucking into these tasty vegetables as a hearty lunch or filling dinner - even the kids will be excited to try this vibrant, mouth-watering dish. Our roasted butternut squash recipe is a real winner.
- 2 medium (approx 1kg) butternut squash
- tbsp green pesto
- 1 onion, peeled and cut into chunks
- 1tbsp olive oil.
- 250g cherry tomatoes
- 4 rashers streaky bacon, chopped
- 80g baby leaf spinach
- 2tbsp fresh green pesto
- 80g feta cheese, crumbled
- 35g sunblush tomatoes, drained and chopped.
- tbsp pine nuts
- Heat oven to 200C, gas 6.
- Cut the squash in half. Scoop out seeds and cut crosses over cut side. Brush with pesto and season. Cover with greased foil and bake for 1 hr or until tender.
- Put the onion in a roasting tin with olive oil. Cook for 25 mins.
- Add cherry tomatoes and bacon cook for 20 mins, then stir in spinach, pesto, feta cheese, crumbled, and sunblush tomatoes, drained and chopped. Season.
- Remove squash from oven. Scoop out a little of the flesh, chop and mix with the veg and fill the squashes. Sprinkle with a little crumbled feta and the pine nuts and bake for 10 mins until golden.
Top Tip for making Pesto-roasted butternut squash
Best roasted for a fuller, sweeter flavour, squashes can be mashed with nutmeg and butter to add to a Sunday roast, or whizzed with veg stock into soups and then there is no reason to peel them.