# Main courses # Vegetables

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)

butternut squash, seeds removed

Olive oil

For the pesto:

red chillies, de-seeded and grated

4 tbsp

Kikkoman Naturally Brewed Soy Sauce

200 g

fresh coriander, chopped

4 tbsp

fresh coconut, grated

4 tbsp

Kikkoman Toasted Sesame Oil

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

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Toasted Sesame Oil

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

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

Share with friends

Discover more

# Vegetarian # Vegan # Main courses # Autumn # Winter # Vegetables

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Roast Squash with Coconut Pesto

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