Roast Squash with Coconut Pesto


Roast Squash with Coconut Pesto

Tasty roasted butternut squash and a deliciously different coconut pesto. Makes a great vegetarian dish or a side.

  • Serves4
  • Preparation Time5 mins
  • Cooking Time45 mins

Ingredients

  • 2 butternut squash, seeds removed
  • Olive oil
For the pesto
  • 2 red chillies, de-seeded and grated
  • 4 tbsp Kikkoman Soy Sauce
  • 200g (7oz) fresh coriander, chopped
  • 4 tbsp fresh coconut, grated
  • 4 tbsp sesame oil
  • 4 tbsp pine nuts
  • Juice of one lemon
  • Pinch of finely chopped fresh chilli to garnish

Method

Heat the oven to 350°F/180°C/Gas 4.

Scrub the squash but do not peel, then cut each into 6-8 thick wedges.

Brush with olive oil then place on a lightly oiled baking tray, flesh side up. Bake for around 45 minutes, until tender and nicely browned.

Meanwhile to make the pesto, add all the ingredients to a blender and process until smooth.

Serve the wedges stacked high on a plate, drizzled with coconut pesto and scattered with the chopped chilli.

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