Roasted squash with pesto & mozzarella

Roasted squash with pesto & mozzarella

By Good Food
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(8 ratings)
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Prep: 15 mins Cook: 40 mins

Easy

Serves 4
Bake squash with peppers and onions then serve in a salad with basil sauce and creamy cheese - full of goodness and low calorie too

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal277
  • fat14g
  • saturates3g
  • carbs26g
  • sugars16g
  • fibre5g
  • protein13g
  • salt0.4g
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Ingredients

  • 1 small butternut squash, halved and sliced into 2cm-thick slices
  • 3 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp dried crushed chilli
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 red onion, cut into thin wedges
  • 2 red peppers, cut into chunky pieces
  • 50g bag rocket leaves
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 125g ball light mozzarella
  • 4 tbsp fresh pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

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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Comments, questions and tips

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Crouton11
13th Nov, 2017
5.05
I wasn’t too sure about this recipe, but having made it, I’m pleased to say it was delicious. It’s low calorie too, so we divided it between three not four as suggested, and it made a satisfying meal without being sinful.
nikkinoodle40
8th Oct, 2014
5.05
Absolutely beautiful. So flavoursome. Only criticism is that they are fairly small portions for the calories. I'd made them for a dinner but would be more suited as a lunch.
chamor33
4th Jan, 2014
so simple yet so good.
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