Roasted delicata squash, shallots and chestnuts with sage and almond pesto
love the colour of a delicata squash – bright yellowy orange flesh with a dramatic green and yellow striped skin. When roasted the flesh becomes slightly sweet and the skin rich and nutty.
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Saucepan
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Mixing bowl
- Parchment paper
- Kitchen towel
- Serving platter
Ingredients
- 50g whole almonds
- 2 medium delicata squash (or one large one)
- 3 banana shallots (or 6 small shallots)
- 2 tbsp ghee (I like Ossa)
- 100g cooked chestnuts
- 1 1/2 tsp mixed spice
- salt
- pepper
- small bunch basil
- small bunch of sage
- 1 small garlic clove, crushed or finely chopped.
- juice of half a lemon
- tsp sea salt
- 6-8 tbsp olive oil, plus more to garnish
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