Whether you’re on a health kick this January or are just looking for some delicious new dishes for your repertoire, this pesto-roasted butternut squash recipe from Good to Know is sure to do the trick. Packed full of flavour, this healthy and delicious recipe will get you well on your way to getting your 5 a day. Make this tasty mid-week dinner for the whole family as an exciting alternative to your usual favourites.
Preparation time: 15 minutes
Cooking time: 1 hour
2 medium (approx 1kg) butternut squash
1/2 tbsp olive oil
250g cherry tomatoes
4 rashers streaky bacon, chopped
80g baby leaf spinach
2 tbsp fresh green pesto
80g feta cheese, crumbled
35g sunblush tomatoes, drained and chopped
1/2 tbsp pine nuts
Heat oven to 200C, gas mark 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 hour or until tender.
Put the onion in a roasting tin with olive oil. Cook for 25 minutes.
Add cherry tomatoes and bacon, cook for 20 minutes 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 minutes until golden.