Roast Squash with Coconut Pesto
Tasty roasted butternut squash and a deliciously different coconut pesto. Makes a great vegetarian dish or a side.
For the pesto:
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.
Recipe as PDF
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