Roasted squash and pesto bake Archive
Try this deliciously warming recipe for roasted butternut squash in a cheesy bake.
Ingredients
- 1 tbsp pine nuts
- 1 garlic clove
- small bunch basil, leaves only
- 125g/4oz pecorino, grated
- 175ml/6fl oz extra virgin olive oil
- salt and freshly ground black pepper
- dash vegetable oil
- 1 onion, sliced
- 1 garlic clove, sliced
- 150g/5oz ricotta
- 150g/5oz goats’ cheese
- 1 free-range egg
- 400g/14oz roasted butternut squash, cubed
- 24 sun-blushed tomatoes
- 100g/3½ oz pecorino, grated
- chutney
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