From The Green Kitchen

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Roast squash with pesto

Lara Green

Autumn has to be my favourite season for produce, mostly because it marks the arrival of squash in all of its brightly coloured, wonky shaped glory. I think it really comes into its own in October, delivering a deeper, slightly sweeter flavour that is such a comfort and joy to eat.

This dish is really easy to make, yet so delicious. The kind of cooking that’s light on time but gives you some big flavour wins and just feels really nourishing to eat. If you’ve had a rubbish day, this will lift the spirts and make you feel a bit more level again.

I made this using the last of the squash from my dad’s allotment but you could use any kind of squash, pumpkin or sweet potato.

 

INGREDIENTS:

For the pesto:

  • 30g fresh basil

  • 50g brazil nuts – chopped

  • 50g pine nuts

  • 30g cashews

  • Juice of 1 lemon

  • 6 fat cloves of garlic

  • 5 sundried tomatoes – from a jar with some of the oil

  • 100g parmesan – finely grated

  • Olive Oil

  • Salt & pepper

For the squash

  • 1 large squash: skin & seeds removed, cut into half moon shapes

  • 1 tbsp chilli flakes

  • 1 tbsp ground cumin

  • 1 tbsp ground coriander

  • 1 tbsp sweet & smoky paprika

  • Olive oil

  • Drizzle of balsamic glaze (or 1 tbsp of balsamic vinegar)

  • Salt and pepper

For the breadcrumbs

  • 2 slices of sourdough bread (end of life is good – you want it to be a little tough)

  • 50g parmesan

  • Salt & pepper

METHOD:

  1. Heat the oven to 220C. Place the cut squash on two large baking trays, season, add the spices and oil and move everything around to ensure it’s nicely coated. Put in the hot oven and set the timer for 25 minutes.

  2. Make the pesto: Salt the nuts and toast them in a pan on a high heat until the oils are released and the skin is slightly tanned. Add to a blender with all of the other ingredients and blitz to a paste, adding a little more olive oil, lemon juice and seasoning to taste. Once happy with the consistency and flavour, pop into a jar and wash out your food processor bowl.

  3. Break up the two slices of sourdough and add them to the food processor, blitzing into breadcrumbs. Add to a hot pan with a little olive oil, season, tip in the parmesan and mix everything around until the breadcrumbs are nice and crispy.

  4. Remove the squash from the oven, add some greens, drizzle over the pesto and top with the breadcrumbs.