Roast Squash with Coconut Pesto

Total time 50 mins
5 mins preparation time
45 mins cooking time

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

Ingredients

4 portion(s)
2 
butternut squash, seeds removed
Olive oil

For the pesto:

2 
red chillies, de-seeded and grated
200 g
fresh coriander, chopped
4 tbsp
fresh coconut, grated
4 tbsp
pine nuts
Juice of one lemon
1 pinch
of finely chopped fresh chilli to garnish

Preparation

Step 1

Heat the oven to 350°F/180°C/Gas 4.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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

Recipe-ID: UK73

Recipe as PDF

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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