Roast Squash with Coconut Pesto
Roast Squash with Coconut Pesto ✭ easy to make & delicious ✭ packed with umami power ✭ get inspired
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Ingredients
- 2 butternut squash, seeds removed
- Olive oil
- 2 red chillies, de-seeded and grated
- 4 tbsp Kikkoman Naturally Brewed Soy Sauce
- 200 g fresh coriander, chopped
- 4 tbsp fresh coconut, grated
- 4 tbsp Kikkoman Toasted Sesame Oil
- 4 tbsp pine nuts
- Juice of one lemon
- 1 pinch of finely chopped fresh chilli to garnish
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