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Roasted squash with pesto & mozzarella

Bake squash with peppers and onions then serve in a salad with basil sauce and creamy cheese - full of goodness and low calorie too

  • Prep: 15 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 277
  • Carbohydrates 26
  • Saturated Fat 3
  • Sugar 16
  • Protein 13
  • Fat 14
  • Fibre 5
  • Salt 0.4

Nutrition per serving

  • Calories 277
  • Carbohydrates 26
  • Saturated Fat 3
  • Sugar 16
  • Protein 13
  • Fat 14
  • Fibre 5
  • Salt 0.4

Ingredients

  • 1 small butternut squash, halved and sliced into 2cm-thick slices
  • 3 tsp olive oil
  • 1 tsp dried crushed chilli
  • 1 red onion, cut into thin wedges
  • 2 red peppers, cut into chunky pieces
  • 50g bag rocket leaves
  • juice ½ lemon
  • 125g ball light mozzarella
  • 4 tbsp fresh pesto

Method

  1. Heat oven to 220C/200C fan/gas 7. Place the squash on a large baking tray. Toss with 2 tsp of the oil, chilli and seasoning. Bake for 15 mins.

  2. Take tray out of the oven and turn the squash. Scatter the onion and peppers over the top and return to the oven for a further 25 mins or until vegetables are tender and lightly charred.

  3. Toss the rocket leaves with the remaining oil, lemon juice and some pepper. Pile onto plates and divide the squash, onion and peppers on top. Tear the mozzarella over the salads and spoon over the pesto. Serve warm.

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