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
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 40 mins
Vegetarian, Super healthy
- 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.
- 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.
- 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.
PER SERVING
277 kcalories, protein 13g, carbohydrate 26g, fat 14 g, saturated fat 3g, fibre 5g, sugar 16g, salt 0.4 g
Recipe from Good Food magazine, May 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2141643/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 1 small butternut squash , halved and sliced into 2cm-thick slices
- 3 tsp olive oil
- 1 tsp dried crushed chillies
- 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
Buy ingredients
Search Good Food
Enjoy this super healthy soup when you want a comforting but low-calorie lunch - rich in fibre, vitamin C and folic acid
16
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 40 mins
Vegetarian, Super healthy
Ingredients
- 1 small butternut squash , halved and sliced into 2cm-thick slices
- 3 tsp olive oil
- 1 tsp dried crushed chillies
- 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
PER SERVING
277 kcalories, protein 13g, carbohydrate 26g, fat 14 g, saturated fat 3g, fibre 5g, sugar 16g, salt 0.4 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
