Name: Roasted squash with pesto & mozzarella
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 1 small butternut squash halved and sliced into 2cm-thick slices; 3 tsp olive oil; 1 tsp dried crushed chilli; 1 red onion cut into thin wedges; 2 red peppers cut into chunky pieces; 50g bag rocket leaves; juice ½ lemon; 125g ball light mozzarella; 4 tbsp fresh pesto

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Roasted squash with pesto & mozzarella

Roasted squash with pesto & mozzarella

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.9 out of 5.13 ratingsRate

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Bake squash with peppers and onions then serve in a salad with basil sauce and creamy cheese - full of goodness and low calorie too

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 small butternut squash

halved and sliced into 2cm-thick slices
3 tsp olive oil
1 tsp dried crushed chilli
1 red onion

cut into thin wedges
2 red peppers

cut into chunky pieces
50g bag rocket

leaves
juice ½ lemon
125g ball light mozzarella
4 tbsp fresh pesto

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Nutrition: per serving

kcal277

low
fat14g
saturates3g
carbs26g
sugars16g
fibre5g
protein13g
salt0.4g

low

Method

step 1

Heat oven to 220C/200C fan/gas 7. Place the squash on a large baking tray. Toss with 2 tsp of the oil, chilli and seasoning. Bake for 15 mins.
step 2

Take tray out of the oven and turn the squash. Scatter the onion and peppers over the top and return to the oven for a further 25 mins or until vegetables are tender and lightly charred.
step 3

Toss the rocket leaves with the remaining oil, lemon juice and some pepper. Pile onto plates and divide the squash, onion and peppers on top. Tear the mozzarella over the salads and spoon over the pesto. Serve warm.

Recipe from Good Food magazine, May 2012

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A star rating of 4.9 out of 5.13 ratings

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