Pesto-roasted butternut squash recipe

Click to rate
(186 ratings)
Sending your rating
  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 1 hr

Nutrition per portion

RDA
Calories 364 kCal 18%
Fat 23g 33%
  -  Saturates 6g 30%
  • We earn a commission for products purchased through some links in this article.
  • 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. 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.

    Ingredients

    • 2 medium (approx 1kg) butternut squash
    • ½
    • 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.
    • 1
    • ½
    • tbsp pine nuts

    Method

    • 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.

    Click to rate
    (186 ratings)
    Sending your rating

    Related Recipes