IT’S SQUASH SEA­SON!

They’re hearty, healthy and oh-so tasty

Essentials - - Contents -

PESTO ROASTED SQUASH SERVES 4

READY IN 1 HR 30 MINS

2 medium (about 1kg) but­ter­nut squash

4tbsp fresh green pesto

1 onion, peeled and cut into chunks 1tbsp olive oil

250g cherry toma­toes

4 rash­ers streaky ba­con, chopped 80g baby leaf spinach

80g feta cheese, crum­bled

35g sun­blush toma­toes, drained and chopped.

2tbsp pine nuts, toasted

1

HEAT THE OVEN TO 180C FAN,

GAS 6. CUT THE BUT­TER­NUT SQUASH IN HALF, SCOOP OUT THE SEEDS AND

CUT CROSSES INTO THE FLESH. BRUSH WITH HALF THE PESTO AND SEA­SON. COVER WITH GREASED FOIL AND BAKE FOR 1 HR OR UN­TIL TEN­DER.

2

PUT THE ONION IN A ROAST­ING TIN WITH THE OLIVE OIL AND COOK FOR 25 MINS. ADD THE CHERRY TOMA­TOES AND BA­CON, AND COOK FOR 20 MINS. STIR IN THE SPINACH, RE­MAIN­ING PESTO, FETA AND SUN­BLUSH TOMA­TOES, SEA­SON AND SET ASIDE.

3

RE­MOVE THE SQUASH FROM THE OVEN. SCOOP OUT A LIT­TLE OF THE FLESH AND MIX WITH THE VEG FILL­ING. SPOON INTO THE HOLES IN THE SQUASH AND COOK FOR 10 MINS. SPRIN­KLE OVER THE PINE NUTS.

417 CALS PER SERV­ING 27G FAT 6G SAT FAT 27G CARBS

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