Fresh Chilli Pesto Hasselback Butternut Squash
Prep: 20 minutes
Cook: 30 minutes
Cook: 30 minutes
Easy
Serves 6 as a side
Savour the warmth of the season with Chilli Pesto Hassleback Butternut Squash. A dish that combines the kick of spicy pesto, the creaminess of crumbled feta, and a hint of chilli flakes, making it a comforting addition to your Christmas feast.
Ingredients
-
1 Butternut squash
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4 tbsps Early Harvest Extra Virgin Olive Oil
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1 pack of Chilled Chilli Pesto
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50 Feta, crumbled
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1 tbsp Parsley, finely chopped
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1 tsp, Chilli flakes
Method
- Step 1: Prepare the butternut squash. Peel the skin away, then carefully cut the squash in half lengthways and use a spoon to remove the seeds. Lay the squash cut side down onto your chopping board, then lay two wooden spoons on either side of it; this will stop you from cutting all the way through the squash and create the hassleback effect. Slowly and carefully, make cuts close together along the length of the squash, stopping the cut at the wooden spoon. Repeat for the other half of the squash. Heat your oven to 200C fan.
- Step 2: Lay the squash into a baking tray and lightly season with salt and pepper, then drizzle with olive oil. Use a spoon and brush to coat the butternut squash with 3/4 of the Chilli Pesto. Cover with a sheet of baking parchment, then roast in the oven for 10 mins before reducing the heat to 170C fan and cooking for a further 20 minutes until tender and slightly charred on top.
- Step 3: To serve, scatter over the feta, parsley and chilli flakes, then spoon over the remaining pesto.
