Roasted Squash With Pesto & Mozzarella
Tender butternut squash, sweet red peppers, and onions roasted to perfection, paired with peppery rocket leaves and creamy mozzarella, all drizzled with zesty pesto for a delightful and satisfying salad that is bursting with flavors.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 277 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 0.4 milligram of sodium
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