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Roasted Shallots and Butternut Squash with Pesto

Serves: 4

Cost Cutting

Roasted Shallots and Butternut Squash with Pesto Recipe: Veggie Magazine

Ingredients:

16 shallots, peeled
1 butternut squash, peeled and cubed
1 tbsp olive oil
145g fresh pesto
250g ready-to-eat puy lentils

method:

  • Preheat the oven to 200°C/180°F/Gas 6.
  • Place the prepared shallots and squash into a roasting tin, then sprinkle over the olive oil. Cook for approximately 30-40 minutes, until softened and beginning to brown. Stir in the pesto.
  • Meanwhile, cook the lentils according to packet instructions. Arrange them over the bottom of a serving platter, then place the shallots and squash on top. Season with salt and pepper.
Print Recipe http://ukshallot.com/

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